pints (about 6 cups) whole fresh or frozen blackberries cups white granulated sugar cup bottled lemon juice
Rinse fresh berries under cool water. If using frozen berries, allow the berries to thaw completely.
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.
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.
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.
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.
56 kcal per serving