Savor summer blackberries all season long with this easy Blackberry Jam! Made with just three ingredients, this is perfect slathered on morning toast, bagels, as a waffle or pancake topping to to glaze chicken on the grill.
Course: Breakfast, Condiment
Keyword: blackberry jam
1 3/4cupgranulated sugar
juice and zest of one lemon
2 1/2cupschopped fresh blackberries
Add the sugar, lemon juice and zest to a medium saucepan over low heat.
Cook and stir the sugar until the sugar is completely dissolved.
Add the blackberries to the pan and continue to cook over low heat for 30 minutes until the mixture is at a low boil. (The mixture should be thickened a bit and almost the consistency of loose jam.)
Remove from the heat and allow to cool for 15 minutes.
Transfer to 2 pint jars and seal with the lid.
Store in the refrigerator for up to 2 weeks.
You can use a pastry blender or potato masher to mash the berries to help them break down faster.To check if your jam has thickened enough, try the freezer test! Place two small plates in the freezer. Once you reach the 30 minutes of cooking time, put a small drop of jam on the plate and return to the freezer for 2-3 minutes (remove the pot of jam from the stove while you wait in the event it is done cooking.) Pull the plate from the freezer and tap the jam with your finger. If it’s no longer watery, your jam is ready to cool. If it is still watery, cook for an additional 5 minutes.