Simple Blackberry Jam


8 cups fresh wild blackberries

4 cups sugar

2 tablespoons lemon juice




Lightly rinse the berries and put into a large pot.  Mash them up a bit with a potato masher or fork.  Add sugar and lemon and bring to a boil.  Reduce to medium low and keep it bubbling lightly until the liquid cooks down to the thickness you desire.  I cooked mine for 3 hours, stirring occasionally, to get a really thick final product.  This jam will sit piled up on a cracker if I want it too.


Ladle finished jam into 12 clean, sterilized 125ml canning jars or 6 x 250ml (I think these are called 1/2 pints across the border).  Process in a boiling water canner for 10 minutes for the small jars and 15 minutes for the large jars.  Store for up to a year in a cool, dark place.


© 2019 by Pathways to a Healthier You
Duncan, OK 73533