Spiced Blackberry Jam

1. 1

   Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.

2. 2

   Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.

3. 3

   Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).

4. 4

   Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.

5. 5

   Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.

6. 6

   Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.

7. 7

   For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.

8. 8

   Cool on a rack and label. Store the jars in a cool, dry, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.