Blackberry Jam

Ingredients

• 500 g Blackberries (About 1 pound)
• 250 g Apples (optional, peeled and chopped) (About 1/2 pound, if using apples, use slightly more blackberries)
• 500 g Granulated Sugar (Equal weight to blackberries (and apples if using))
• 2 tablespoons Lemon Juice (Freshly squeezed)

Instructions

1. 1Wash the blackberries thoroughly. If using apples, peel, core, and chop them into small pieces.
2. 2In a large, heavy-bottomed saucepan, combine the blackberries (and apples, if using), sugar, and lemon juice.
3. 3Place the saucepan over medium heat and stir constantly until the sugar has dissolved. Once the sugar is dissolved, bring the mixture to a rolling boil. Continue to boil, stirring occasionally to prevent sticking, until the jam reaches setting point. This usually takes about 15-20 minutes.
4. 4To test for setting point, place a small spoonful of jam onto a chilled plate. Let it cool for a minute, then push it with your finger. If the surface wrinkles, the jam is ready. If not, continue to cook for a few more minutes and test again.
5. 5Remove the jam from the heat and skim off any foam from the surface. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars immediately.
6. 6For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. Let the jars cool completely before storing.