Blackberry Jam

Mmm blackberries. Our great discovery in Seattle thus far has been the wild blackberries that grow in thorny brambles guarded by spiders. We've gathered 10 cups worth of blackberries over the last week. We figure that's worth $25-40 depending on the store sale. Here's a super easy and yummy jam. You only need 2/3rds to half the amount of sugar and it sets up just fine. The jars might even seal while cooling in the fridge. Enjoy!

Blackberry or Raspberry Jam without Pectin

2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)

2 cups of sugar

2 tsp. of lemon juice

Directions:

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 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.