Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety.
Active time: 10 min Start to finish: 45 min (includes chilling)
Cooks' note:
Jam keeps, chilled in an airtight container, 2 weeks.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 lb blackberries (4 cups)
3/4 cup sugar
2 tablespoons powdered fruit pectin
1 tablespoon fresh lemon juice
Preparation
Step 1
Mash blackberries with a potato masher or a fork in a large bowl.
Step 2
Stir together berries, sugar, pectin, and lemon juice in a 12-inch nonstick skillet, then boil, stirring occasionally, until slightly thickened, about 7 minutes. Transfer jam to a large shallow bowl and chill, its surface covered with wax paper, until softly set, at least 30 minutes. (Jam will set further if chilled longer.)
