Categories: Blackberries, Jellies or Jams, Slow Cooker

Ingredients

• 2 pints fresh blackberries, rinsed in a colander
• 2 -3 cups sugar (or to taste)
• 3 tablespoons fresh lemon juice

Directions

1. In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.

2. Transfer to slow cooker; stir in the sugar and lemon juice.

3. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.

4. Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.

5. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.

6. Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 2 months.

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