Over a week ago I bought a small box of blackberries thinking the kids would devour them…boy was I wrong. Almost everyday I offered the berries and they were rejected each time. I really didn’t want it to go bad so I figured I would use it in a recipe and by making a jam out of it I would be able to preserve it better and have more options on how we eat it! Making jam is surprisingly very easy and so delicious, a simple way to learn is to remember to use equal parts berries and sugar!
Homemade Blackberry Jam
Yields: 8 oz Prep Time: 5 min. Cook Time: 18 min.
- 6 oz (3/4 cup) Blackberries
- 6 oz (3/4 cup) Sugar
- 1 1/2 Tbsp. Lemon Juice (about 3/4 of 1 lemon)
note: I only had a 6 oz box of blackberries and took my measurements from there, feel free to adjust the sugar and lemon juice according to the amount of berries you have.
In a bowl or sauce pan add your blackberries and begin to mash until it looks like pulp.
*I used my sauce pan because I didn’t want to dirty up more dishes!
On low heat add the sugar to the blackberry pulp and mix as it dissolves.
Turn up the heat to medium-high heat, add your lemon juice.
Continuously stir the mixture as it will bubble up rapidly.
*Do not walk away at this point! You do not want it to burn and overflow.
When it comes to a boil, turn off heat. Set aside and stir for a couple of more seconds to make sure the jam is not sticking to the bottom of the sauce pan.
Pour into an air tight container like a mason jar.
*I placed it in a glass container because I was going to use it for another recipe.
Refrigerate and store up to 1 month.