Carefully wash and drain the blackberries. Roughly crush a quarter of the fruit and finely puree the rest in a food processor.
Strain the fruit puree through a sieve into a saucepan. Add the coarsely crushed berries and the lemon juice. Mix the gelling agent with the sugar and gently fold in.
Bring the fruit mixture to a boil, stirring constantly. Cook for 1 minute, stirring constantly, until bubbly. Remove the saucepan from the heat.
Wash the lemon balm, pluck the leaves from the stems and chop finely. Stir into the jam.
Pour the hot blackberry jam into sterilized jars. Close with screw tops (twist-off lids).
Turn the blackberry jam jars upside down and leave them like this for at least 5 minutes.
Preparation Tip:
The mass is enough for 4 glasses of 250 ml.
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