Homemade Blackberry Jam

“And the Quangle Wangle said

To himself on the Crumpetty Tree,–

‘Jam; and Jelly; and bread;

Are the best of food for me!”

Edward Lear (1812-1888)


The best thing about this time of year is the bounty of fresh produce that comes in. Tomatoes, cucumbers, squash and zucchini, sweet corn… the kitchen is teeming with lovely fresh things.

I was delighted to discover earlier this week that it was not too late in the year for blackberries! On a short walk, I decided to take a look at the blackberry bushes (don’t ask me to divulge the location) and there were still a good number of beautiful, ripe berries. I picked about a cup of them (being too spooked by the alarming number of spiders, beetles, and grasshoppers to stick around for more) and brought them home.

 There is only so much you can do with just 1 cup of blackberries. I’ve been on a toast kick as of late, so I decided to make them into jam. A non-fancy non-complicated jam. It turned out quite nice, though a bit sweeter than I would have liked. So, if you do not prefer very sweet jam, go light on the sugar. Also, this recipe does not use pectin which, I am under the impression, makes it go bad more quickly than ordinary jam. Eat it up, quick.

Simple Blackberry Jam

-1 C blackberries

-1 C sugar (or less)

-1 tsp. lemon juice

Crush the blackberries thoroughly in a bowl. You can use a spoon to do this or (if you have a larger number of berries) a potato masher. Combine the crushed berries, sugar, and lemon juice in a saucepan and place on the stove over high heat for several minutes (keep an eye on it, as it may want to bubble over.) Reduce the heat to low and cook for an additional 15-20 minutes, stirring occasionally. Remove from the stove and transfer to a glass jar (or other heat-proof container) and let stand for a few hours, or until it’s cool and set.


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