Blackberry jam is my favorite. It reminds me of my mom. She made the best blackberry jam. My parents had a few blackberry plants in their yard. During summer we picked the berries as they ripened, and were frozen until there was enough to make a batch of jam.
At least one jar was saved for christmas, to be served with the ebelskiver. I intend to do the same.
My blackberry jam is, like my moms jam, a thin jam. If you don't like your jam to be runny, you can add pectin to the jam according to the instructions on the package.
- 500 g blackberries
- 325 g sugar
- ½ lemon, the juice of
Rinse the berries and discard the bad or unripe berries.
Preheat the oven to about 390℉ (200℃), and heat the sugar in a ovenproof bowl. (This will prevent the jam from cooling too much, and will make the sugar dissolve more quickly).
In a small saucepan heat the berries and lemon juice over medium low heat, until it comes to a simmer. Let the berries simmer for about 5 minutes, remove from heat.
Add the sugar, stir carefully so you don’t break the berries up too much.
Scald the jars and lids with boiling water. Be careful not to touch the inside. Use tongs to handle jars and lids. Fill jars while still hot.
Pour the hot jam into hot, scalded jars and seal with scalded lids. See National Center for Home Food Preservation for additional information on safe food preservation.