• 9 Packages (6 ounces each) Driscoll's Blackberries
  • 3 Cups sugar
  • 10 fresh sage leaves
  • Juice and grated zest of 1 lemon
  1. Prepare a boiling water bath canner and four half pint jars. Place four lids in a small pot of water and heat over a very low flame to soften sealing compound.
  3. Tumble blackberries into a colander and wash well. Shake to remove some of the water and pour blackberries into a large, wide non-reactive pot (such as an enameled Dutch oven or a deep stainless steel skillet).
  4. Using a potato masher, smash the berries until they are juicy and reduced to pulp. Add sugar, sage leaves, lemon zest, and lemon juice and stir to combine. Let berries sit for 10 to 15 minutes, until sugar is mostly dissolved.
  5. Place pot on stove and bring to a boil over high heat. Reduce heat to medium-high and cook at a gentle boil, stirring regularly, 15 to 20 minutes, until fruit has thickened and hangs heavy on a spoon.
  6. When jam is finished cooking, remove it from heat and ladle into prepared jars. Wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
  7. When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, check seals by removing the rings, grabbing hold of the lid at the edges and lifting the jar an inch or so off the counter. If the lid holds fast, the seal is good. Sealed jars can be stored in the pantry and are good for at least a year. Unsealed jars should be refrigerated and used promptly.
  8. This recipe was created by Marisa McClellan from Food in Jars. Click here to read her blog. 
Calories 40.72
Total Fat 0.05 g
Saturated Fat 0.00 g
Cholesterol 0.00 mg
Sodium 0.19 mg
Total Carbohydrates 10.39 g
Dietary Fiber 0.47 g
Protein 0.13 g