Wild Blackberry Jam

If you are lucky enough to live close to a patch of blackberries, and can pick a bowl or two, this is the very best berry jam. On the pacific coast there are blackberries growing in all sorts of neglected or wild areas. You can pick them and make jam right away, or spread them on a cookie sheet, flash freeze, and store in ziploc bags for later.

A taste of summer all year long. 

Ingredients:

- 4 cups fresh blackberries

- 3 cups granulated sugar

- 1 tbsp lemon juice

Instructions:

1. Wash the blackberries thoroughly and remove any stems or leaves. Place them in a wide, heavy-bottomed pot.

2. Use a potato masher or fork to lightly crush the blackberries.

3. Place the pot over low heat, watching and stirring so the berries don’t stick, and they will soften and release their juice.

4. After a few minutes, add the sugar, stirring to dissolve, and put the pot over medium-high heat and bring the mixture to a boil. 

5. Once the mixture is boiling, reduce the heat to medium-low and let it simmer for about 30-40 minutes. Stir occasionally to prevent the jam from sticking to the bottom of the pot.

6. To check if the jam is ready, place a small spoonful onto a chilled plate and let it cool for a minute. If it thickens and wrinkles when you push against it with your finger, it's done. If not, continue simmering for a few more minutes and repeat the test.

7. Once the jam reaches the desired consistency, remove the pot from heat and let it cool for about 15 minutes. Skim off any foam on the surface with a spoon.

8. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean and seal the jars with lids.

9. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. If you don't want to process them, store the jars in the refrigerator and consume within a few weeks.

10. Allow the jars to cool completely before storing them in a cool, dark place. The jam will continue to set as it cools.

Enjoy your homemade blackberry jam on toast, scones, or use it as a topping for yogurt and desserts!