Blackberries are deeply, deeply on sale right now, which is my cue to get ready for a lot of canning even if it's a food I'm not harvesting myself. I've purchased quite a lot of them and am doing three styles of jams: blackberry-lemon (today's post), blackberry-bergamot (tomorrow's post), and blackberry-vanilla-black pepper (Monday's post). Each one uses the same basic methodology I use for all jams, so those of you who've read other preserve posts will be familiar with this method. These are lovely as gifts, and also for eating oneself on toast, in cookies or tarts, as a pie base, or over ice cream after heated to thin. Hope you enjoy!
2 pounds blackberries
2 cups sugar
juice and zest of one lemon
Put all ingredients together in a large pot and let macerate for 1-2 hours on the counter, or overnight in the fridge (covered). Bring to a boil, stirring, and remove from heat once it hits the gel-point. Water bath process 15 minutes. Makes 4 half-pints.