Ingredients
1 kg fresh (or frozen) blackberries
500 g sugar (adjust according to the sweetness of the blackberries)
Juice of half a lemon
1/2 cup water (optional, if the blackberries are very dry)
Preparation:
Wash the blackberries: If fresh, rinse thoroughly under running water and remove any leaves or stems. Drain.
Cook the blackberries: In a large saucepan, combine the blackberries and lemon juice. If necessary, add water to help release the juices. Cook over medium heat, stirring occasionally, until the blackberries begin to break down (about 10 minutes).
Add the sugar: Gradually add the sugar, stirring well to dissolve. Reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until the jam reaches a thick, glossy consistency.
Test doneness: Place a spoonful of the jam on a cold plate. If it doesn't run and forms a firm jam, it's ready. If not, cook for a few more minutes.
Storage: Pour the hot jam into sterilized glass jars, leaving about 1 cm of headspace. Seal tightly and let cool. Store in the refrigerator for up to 1 month or preserve in a water bath for longer shelf life.
Tips:
Serve with toast, bread, cheese, or use as a filling for cakes and pies.
If you prefer a smoother jam, strain the blackberries before adding the sugar to remove the seeds.
Adjust the amount of sugar according to the flavor of the blackberries and your preference.
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