Late summer means blackberry season! There’s nothing like a plump, juicy, sun-warmed blackberry straight off the plant, but if you have too many blackberries to eat fresh, first stop and thank your lucky stars, and then make a batch of this yummy jam. You won’t believe the punch of flavor in this extremely easy wild blackberry jam recipe!
- 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.