Now that summer is ending and fruit is either at the end of it's season or at it's peak, it is the perfect time for canning. I personally love berries and I love berry jams. This particular recipe was a no-brainer to use up some of those ripe berries in the store. I'd hate to see them go to waste. Because the fruit boils down, you have to use quite a bit. For example, in this recipe I use 2.5 cups of blackberries but yield about a cup of jam. If you don't like blackberries, feel free to sub whatever fruit you prefer in for them.
First, get all your ingredients together. This doesn't take long because there aren't too many of them. You want to roughly chop up the blackberries so there's less work to do once they're cooking in the pot.
Dump everything in a medium size pot. I used the end of a lemon so there was as much rind as possible. I cut the lemon so I used about a third of it, squeezed the lemon juice unto the berry and sugar mixture and dropped the wedge. Make sure you didn't leave any seeds in there. Nothing is worse than getting a taste of lemon seed.
Let it boil and after a few minutes it will become nice and thick. The bubbles will gradually get smaller and that's how you know you're just about ready. Stir as often as possible because you don't want the jam to burn. Not only will that taste awful, it will be a pain to clean up. Keep scrolling for the full, printable recipe.
- 2.5 cups Blackberries
- 1 Lemon Wedge
- 1/4 cup Sugar