2 lb blackberries, fresh or slightly underripe
1½ cups granulated sugar
2 tbsp liquid pectin, optional, but necessary if using overripe blackberries
1 lemon, juiced
Wash the berries in salted water and drain.
Place the berries and sugar in a medium saucepot. Heat it up to medium until boiling.
Turn the heat to low. Using a fork or potato masher, mash the berries.
Add the pectin at this point, if using.
Allow the berry mixture to simmer continually for about 20 minutes or until thick. An instant-read thermometer should read 220 degrees F.
Once thick, take it off the heat. Pour them into sterilized canning jars or glass containers, or serve immediately. Enjoy!
If kept in a sealed container, this blackberry jam will stay good in the fridge for up to 2 weeks and in the freezer for 3 months.
Sugar: 346g
:
Calcium: 294mg
Calories: 1586kcal
Carbohydrates: 398g
Fat: 5g
Fiber: 52g
Iron: 6mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 3g
Potassium: 1625mg
Protein: 14g
Saturated Fat: 1g
Sodium: 14mg
Vitamin A: 1965IU
Vitamin C: 248mg
