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1
Wash your blackberries in warm water and put aside.
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2
Let your cans sterilize while you cook: Put your cans and their caps in a big pan full of water and get boiling. When boiling, count about 10 minutes.
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3
Put all the blackberries in a pan with the water on a medium fire (not boiling). Cook for 10 minutes. After 5 minutes cooking, you can start mashing the blackberries with a potato masher.
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4
You can now take your cans out of the boiling water. Put them on a clean cloth, upside down (no drying with the towel!).
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5
Then add the lemon juice and sugar. Get boiling (nice and low boiling, no need to paint the kitchen in blue!) and stir continuously for 5 to 7 minutes. A slight scum appears.
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6
To make sure your jam will be gelling correctly, put a bit of your mixture on a plate, and give it 30 seconds, then check it out. If it hangs on the plate when you incline it, you're good ! If not, keep stirring for a few more minutes.
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7
When you're done, remove from heat and skim off the scum. Fill in the cans right away, up to 1cm from the top, screw the cap tight and put the can upside down, keep it upside down for 24 hours (that ensures a better conservation).
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8
If you have trouble with gelling the jam, try to add more pink blackberries. If you have trouble with your conservation, add more lemon juice, or keep the cans in the boiling water until you actually need them.
