#3062 - Blackberry Jam

(by Shirley McNevich)

1 quart fresh blackberries (very ripe)
1/2 cup Domino's SUPERFINE sugar (NOT regular white sugar)
1 lemon

Wash and rinse the blackberries, then drain them. Use a vegetable peeler to remove the small core of each blackberry if present (it's usually whitish in color and will be hard if the berry isn't quite ripe). If the blackberries have hollow centers then the cores have already been removed. Place the blackberries in a food processor or blender and coarsely chop them. Juice the lemon. Pour the chopped blackberries, superfine sugar and 2 TBSP of fresh lemon juice into a bowl--stir well to mix. Transfer the mixture into a skillet--turn heat to medium and bring to a boil (you can stir the mixture once or twice, but do NOT stir constantly). Once boiling, cook for 10-14 minutes or until very thick (only stir occasionally). Once mixture is very thick, scoop the hot mixture into a glass bowl and cool the jam to room temperature. Once at room temperature, you can use the jam right away. Store the remaining jam in the refrigerator in a glass jar that has a lid. Jam will only last a few days.