Blackberry Jam

1. 1

   In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.

2. 2

   Transfer to slow cooker; stir in the sugar and lemon juice.

3. 3

   Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.

4. 4

   Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.

5. 5

   Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.