Blackberry jam


Marmellata di more
  • 1 kg blackberries
  • 500 grs sugar
  • juice of 1 lemon


Thoroughly rinse ripe blackberries, take off stems and boil in little water. Let cook over a high flame for ten minutes, let cool down a little and puree with a vegetable mill to take off seeds. Pour puree in a saucepan, add lemon juiAce and sugar. Boil over a low flame for 60-70 minutes stirring well and often. If necessary, skim off any foam rising to surface. When the jam is sufficiently thick, turn off the flame and let rest for ten minutes. In the meantime wash in hot water the glass jars that will contain your jam. Stuff nearly completely leaving only 1-2 cm air. Clean jar edges if necessary and seal hermetically. Keep jars upside down and let cool down in this position. Store in a cool dark place.