search saves

Blackberry Jam

For the hords of blackberries from my dad's garden.

Ready In:
5hrs 50mins
Yields:
Units:

ingredients

directions

  • In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.
  • Transfer to slow cooker; stir in the sugar and lemon juice.
  • Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
  • Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.
  • Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
  • Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 2 months.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"For the hords of blackberries from my dad's garden."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ratherbeswimmin
    For the hords of blackberries from my dad's garden.
Advertisement