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.)
|1||tablespoon||freshly squeezed lemon juice|
- 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.
- Cook, stirring constantly to prevent burning, until the mixture reaches a full boil (6 or 7 minutes).
- 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.
- Pour into a heat-resistant bowl and skim off any scum that collects on the surface.
- Cool for five minutes, stirring occasionally to distribute the fruit.
- Set aside to cool completely, then refrigerate until ready to use.