04 diciembre 2012

Blackberry Jam

I really love berries and homemade jams, this recipe no uses pectin. I hope you enjoy it.

2 cups blackberry
2 cups crushed blackberry (I crush mine with a potato masher)
2 cups sugar
2 tsp lemon juice

In a small pan cook blackberries, sugar and lemon juice on high heat for about 10 minutes and reduce to medium heat and cook and additional 15 minutes. Skim the foam off and store in a heat proof container. The jam will thicken as it cools.