Blackberry Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 50mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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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.
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