As a child I picked wild blackberries that grew along the banks of our pond. They were well worth the effort of navigating through the thorns and becoming entangled within the vines just to taste the sun-kissed sweet berries.
• 8 cups ripe blackberries
• 7 cups organic sugar
• 2 Tablespoons organic lemon juice
1. Place 2 cups of berries in a blender or food processor and pulse to gently crush the berries. Continue crushing the berries in 2-cup batches until all are done.
2. Transfer the crushed fruit to a large saucepan along with the sugar and lemon juice. Bring the fruit to a boil and cook, stirring constantly for about 5 minutes. Reduce the heat and continue to cook the fruit down for about 20 minutes.
3. Remove the pan from the heat and skim any foam that may have accumulated during cooking. Pour the jam into sterilized, hot half-pint jars, leaving 1/4 inch headspace, and adjust the lids. Process in a water-bath canner for 15 minutes.
4. Allow the jars to rest in the canner for about 5 minutes, then remove them and allow them to rest for 12 hours before labeling.