Blackberry Jam

First, mix the blackberries with the preserving sugar and lemon juice and let steep for at least 2 hours.

Bring to the boil and boil for at least 5 minutes, stirring constantly. Skim off foam again and again.

Make a jelly test. If the jam is still too liquid, continue to simmer briefly.

If the jelly test is successful, pour the jam into hot rinsed jars and close tightly. Place on the lid for a few minutes.

Then invert and allow the blackberry jam to cool completely.

Preparation Tip:

If you prefer a finer blackberry jam, you can also puree and strain the blackberries before processing.

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