pints (about 6 cups) whole fresh or frozen blackberries cups white granulated sugar cup bottled lemon juice
INGREDIENTS
1
Rinse fresh berries under cool water. If using frozen berries, allow the berries to thaw completely.
2
Pour the blackberries into a blender or food processor. Pulse the berries several times until the berries have broken down into smaller pieces. If you don’t have a blender or food processor you can mash the berries by hand. A potato masher works well for this.
3
Strain the berries through a food mill on the largest blade to remove the skins. Repeat the process using the next smaller blades to remove the seeds. You can also strain the berries through a mesh sieve. If you don’t mind having seeds in your jam, you can skip this step.
4
Transfer the berries to a medium saucepan. Add the lemon juice. Bring the berries to a rolling boil over medium high heat, then add the sugar. Continue to boil for 1-2 minutes, stirring constantly.
5
Remove the jam from the heat. Transfer the jam into clean and sterilized jars. Store in the refrigerator or process using the water bath canning method.
Yield
1 Tbsp
calories
56 kcal per serving
Time
2 minutes