Grated apple adds natural pectin that helps thicken this jam.
Yields: 7 cups
- 8 cups fresh blackberries
- 6 cups sugar
- 1 Granny Smith apple, peeled, cored, and grated
- Juice of 1 lemon
- In a large enamel-coated Dutch oven, combine berries, sugar, and apple. Using a potato masher, mash berry mixture.
- Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium. Cook, stirring frequently, until mixture comes to a rolling boil and thickens, 40 to 50 minutes. Stir in lemon juice during last 10 minutes of cooking. Remove from heat, and place in clean, sterilized jars. Refrigerate for up to 2 weeks.
Find more great recipes like this one in Taste of the South’s May/June 2017 issue!