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Blackberry jam  

Just Enough

Blackberry Jam
Recipe

This simple, small-batch jam takes just half an hour to make, and has all the old-fashioned flavor you’d expect from homemade preserves. Store it in the fridge and finish eating it within a few days. (Trust me, this won’t be a problem.)
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Ingredients
Serves 2 1/2 cups of jam
3 cups fresh blackberries
3 cups sugar
1 tablespoon freshly squeezed lemon juice
     
 
 
Directions 
 
  1. Place the blackberries, sugar and lemon juice in a spacious, heavy-bottomed pot set over medium-high heat. Slightly crush the blackberries with a wooden spoon to get the juices flowing.

Note: The jam bubbles up during the cooking process, so make sure to use a big enough pot.

  1. Cook, stirring constantly to prevent burning, until the mixture reaches a full boil (6 or 7 minutes).
  1. Adjust the heat to a lively simmer (just below a rolling boil) and cook for 10 to12 minutes, until slightly thickened. Do no overcook because the jam thickens as it cools.

  2. Pour into a heat-resistant bowl and skim off any scum that collects on the surface.

  3. Cool for five minutes, stirring occasionally to distribute the fruit.
  1. Set aside to cool completely, then refrigerate until ready to use.

  

Preparation time: about 25 minutes, plus cooling time

A Barbara Adams Beyond Wonderful recipe.

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Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest interviews feature, Around the Table.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.

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