Blackberry Jam is a must-have recipe. It can be used to fill cupcakes, layered cakes, pastries, and doughnuts.
Or, you know, you can use it on English muffins.
Blackberry Jam
- 36 ounces (or about 6 pints) fresh or frozen & defrosted blackberries
- 3/4 cups sugar
- 1 tablespoon fresh lemon juice
If you’d like to remove the blackberry seeds, run the berries through a food mill before placing them in the pan; but, this is entirely optional.
Place everything in a large pan and crush using a potato masher. Let it sit for about 30 minutes.
Place on a burner and turn heat to medium-high. Bring to a boil but stay close by so it doesn’t burn.
Reduce heat a little if needed. Cook and stir until the temperature reaches at least 220°F up to 222°F. The temperature might need to be a few degrees lower if you live at a higher altitude. This will usually take about 20-30 minutes.
When it reaches the done temperature, remove it from the heat and let it cool. Place in a jar, top with a lid, and refrigerate. If you don’t plan to use all of it very quickly, just place the jam in small jars and either can them using the safe water bath canning procedure or freeze it until it’s ready to use.
