4cupsfresh blackberriescan use frozen but the jam will take much longer to thicken.
1cupsugar
1wholelemoncut in half.
Instructions
Wash berries well. Spread out on a clean dish towel to dry.
In a medium saucepan combine blackberries and sugar. Cut lemon in half and squeeze juice out of both halves making sure to not let any seeds get in the pan.
Toss one lemon half in with the blackberries and sugar and let macerate for 10-15 minutes.
Turn stove top on medium and bring the berries and sugar to a boil.
Once the mixture is bubbling, it will foam a bit at this stage too, turn down the stove to medium low and continue to cook until the mixture is thickened, around 20-25 minutes.
With a cold clean plate, drop a few drops of jam on the plate. The jam should be thick and not runny when the plate is tilted.
Discard the lemon half from the jam.
Pour hot jam into clean mason jars. Close the lid and turn over to create a seal as it cools.
Jam will stay good for one month in the fridge and up to a year in the pantry in a sealed jar.
Notes
This small batch of blackberry jam yields two 8 ounce mason jars or four 4 ounce mason jars.