- 2 cups crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
- 2 cups sugar
- 2 teaspoons lemon juice
- In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 10-12 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
I have a love-hate relationship with wild Himalayan blackberries. I love their luscious dark tender berries, but I hate their thorny invasive brambles taking over my yard. This morning my kids and their best friend made it their mission to pick as many plump juicy blackberries they could in our back yard. After eating handful after handful, they brought in just over two cups of berries.
When I asked what they wanted to make with them, they both said blackberry jam. So blackberry jam it is. This recipe uses no pectin and unless properly preserved, should be eaten within a week. Raspberries can easily be substituted for blackberries and the recipe itself is very easy. Just remember the number 2. I hope you enjoy the harvest of this late summer season.
*To make seedless jam, strain the berries in a medium mesh sieve before cooking.