QUICK BLACKBERRY JAM

by Rachel Saunders of BLUE CHAIR FRUIT

(makes about five 8-oz jars)

INGREDIENTS

3.5 lbs fresh blackberries

3 oz strained freshly squeezed lemon juice

1 ¾ lbs white cane sugar

Combine berries, sugar and lemon juice into a wide, non-reactive jam pan. Heat slowly, until the sugar dissolves and the berries begin releasing their juice. Turn the heat up to high and cook, stirring frequently.

Test for doneness using the Freezer Test 15-20 minutes from the time it reaches a rolling boil. Once a “set” is achieved, turn off the heat and do not stir. Skim any foam from the surface. Pour the jam into sterilized jars and process by water bath canning, oven canning, or refrigerate.

A pot of fresh blackberries