Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety.

　　Active time: 10 min Start to finish: 45 min (includes chilling)

　　

Ingredients

Makes about 1 1/2 cups

　　1 lb blackberries (4 cups)

　　3/4 cup sugar

　　2 tablespoons powdered fruit pectin

　　1 tablespoon fresh lemon juice

　　

Step 1

Mash blackberries with a potato masher or a fork in a large bowl.

　　

Step 2

Stir together berries, sugar, pectin, and lemon juice in a 12-inch nonstick skillet, then boil, stirring occasionally, until slightly thickened, about 7 minutes. Transfer jam to a large shallow bowl and chill, its surface covered with wax paper, until softly set, at least 30 minutes. (Jam will set further if chilled longer.)

　　Cooks' note:

　　Jam keeps, chilled in an airtight container, 2 weeks.