This homemade blackberry jam is rich, fruity, and perfect for spreading on toast, stirring into yogurt, or gifting in cute jars!

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Ingredients:

• 1 kg fresh or frozen blackberries

• 800 g granulated sugar

• Juice and zest of 1 lemon

• 1 vanilla bean (optional, for added flavor)

• 1 packet of pectin (optional, for a firmer set – follow manufacturer’s instructions)

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Instructions:

1. Prepare the Fruit:

   • Rinse the blackberries thoroughly and drain.

   • If using frozen berries, thaw them completely before use.

2. Combine Ingredients:

   • In a large pot, combine the blackberries, sugar, lemon juice, and lemon zest.

   • If using, split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the pot.

3. Cook the Jam:

   • Heat the mixture over medium heat, stirring frequently, until the sugar has completely dissolved.

   • Bring to a gentle boil and cook for 20–30 minutes, stirring regularly. The berries should break down and the mixture will begin to thicken.

   • If using pectin, add it according to the manufacturer’s instructions (usually after boiling for a few minutes).

4. Check the Consistency:

   • To test the jam's consistency, place a small spoonful on a cold plate and let it sit for a minute. Push it with your finger—if it wrinkles slightly, it's ready. If not, continue cooking and test again in a few minutes.

5. Remove Vanilla Pod:

   • If used, remove the vanilla pod from the mixture.

6. Jar the Jam:

   • Sterilize your jars and lids by boiling them or washing in hot soapy water and drying in the oven.

   • Pour the hot jam into the warm jars, leaving a small space at the top. Wipe the rims clean and seal tightly.

7. Cool and Store:

   • Turn the jars upside down for 5 minutes to help seal (optional).

   • Let cool completely, label, and store in a cool, dark place. Once opened, keep refrigerated.

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🍞 Tip: This jam is divine on warm toast, pancakes, or even swirled into cheesecake!