Ingredients
4 c. blackberries
2 c. granulated sugar
2 tbsp. lemon juice
2 tsp. lemon zest (optional)
Preparation
Step 1Combine blackberries, sugar, and lemon juice in a large bowl. Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium sauce pan.Step 2Heat sauce pan over medium heat and bring to a boil. Cook, stirring occasionally, until jam is thick, 15 to 20 minutes. Skim any foam that has risen to the surface and stir in lemon zest if using. Transfer to a clean glass jar and let cool completely. Tightly secure lid and refrigerate.
The most important thing to note when making jam is how to avoid overcooking it: while it may look too juicy in the pot, once your jam hits between 210°F and 220°F, it is done. Once cooled to room temperature and fridge until it’s chilled completely, it will set to that trademark jam consistency. If you don’t have an instant-read thermometer, you can use the frozen plate test. Before you begin cooking your jam, place 2 or 3 small plates into your freezer. As soon as your jam looks reduced, about 13 to 15 minutes into the simmer, place a dollop onto a frozen plate and observe how it sets. If it’s still too loose after chilling on the plate for 10 seconds, continue cooking. If the jam stops moving when you tilt the plate, and you can draw a clean line through it with your finger, it’s ready to be jarred! Remember to use a clean jar when storing your jam. Avoid double dipping when using it and keep it fridge at all times to help it last longer. Looking for ways to spruce up this simple jam? Try stirring a couple teaspoons of zest from your favorite citrus (we’re talking lemon, lime, grapefruit, etc.) after your jam has cooked for an extra boost of flavor. Remember to zest your fruit before juicing it for an easier time! Made it? Let us know how it went in the comment section below!
