Amber’s Blackberry Jam

Blackberries

I went blackberry picking this week and got scratched to high heaven! I must admit that the berries taste sweeter when the briars draw blood out of you.

Anyway, in my quest for as many berries as I could freeze, I took out 6 cups and decided to make jam. I like to keep it simple and use sugar and berries to make mine; no pectin. The taste is cleaner and just requires a bit of time. If you are a canner, you can use this recipe just the same as you would any other. I like to pop it in the freezer or back of the fridge so I don’t sterilize the jars I use or process them after they are full. Generally, the batch doesn’t last long enough for me to do that anyway.

Recipe: Amber’s Blackberry Jam

Ingredients

  • 6 cups of blackberries, washed and drained
  • 6 cups of sugar
  • 1 tbsp. of lemon juice

Instructions

In a large stock pot, crush the blackberries with a potato masher and add the sugar and lemon juice. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 45 minutes. Pour into jars or plastic containers with lids. Cool before serving and chill or freeze to keep. (If you want, the jam can be put into sealers and processed. It will keep for a month or so in the fridge and up to a year in the freezer; unprocessed)

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