Ingredients
Equipment
Method
- Wash the blackberries thoroughly and remove any stems or damaged berries. Pat them dry with a clean kitchen towel.
- Place the blackberries in a large saucepan and gently mash them using a potato masher, leaving some small berry pieces for texture.
- Add the granulated sugar, lemon juice, lemon zest (if using), and a pinch of salt. Stir until the sugar begins to dissolve.
- Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to medium and simmer for 20–25 minutes, stirring often, until the jam thickens.
- Test the jam by placing a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it's ready.
- Remove from the heat and stir in the vanilla extract if using. Let the jam cool for about 10 minutes before transferring it to sterilized jars.
- Allow the jars to cool completely before sealing and storing them in the refrigerator or freezer.
Notes
• Use fully ripe blackberries for the sweetest, richest flavor.
• Stir frequently during cooking to prevent the jam from sticking or burning.
• The jam will continue to thicken as it cools.
• Store in sterilized jars to extend freshness.
• This jam is delicious on toast, biscuits, pancakes, yogurt, cheesecake, or as a filling for pastries.
• Stir frequently during cooking to prevent the jam from sticking or burning.
• The jam will continue to thicken as it cools.
• Store in sterilized jars to extend freshness.
• This jam is delicious on toast, biscuits, pancakes, yogurt, cheesecake, or as a filling for pastries.