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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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For the hords of blackberries from my dad's garden. Ingredients:
2 pints fresh blackberries, rinsed in a colander |
2 -3 cups sugar (or to taste) |
3 tablespoons fresh lemon juice |
Directions:
1. In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.
2. Transfer to slow cooker; stir in the sugar and lemon juice.
3. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
4. Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.
5. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
6. 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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