Makes about 2 pints
These preserves don’t require commercial pectin or hot water canning. It stays a little softer than traditional canned preserves, which is especially nice for cheese boards, toast, and spooning over yogurt.
Print
Ingredients
6 cups fresh or frozen blackberries (about 2 lb)
3 cups sugar
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
Directions
- Place the blackberries, sugar, lemon juice, and salt in a large, heavy-bottomed saucepan. Stir gently to combine, then let stand for about 15 minutes, until the berries begin releasing their juices.
- Set the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved and the berries are juicy. Lightly crush some of the berries with the back of a spoon or a potato masher, leaving plenty of larger pieces for a preserve-like texture.
- Increase the heat as needed to maintain a lively simmer. Cook for 20 to 30 minutes, stirring frequently as the mixture thickens to prevent scorching.
- Spoon a small amount of preserves onto a chilled plate and let it sit for about 30 seconds. Drag a finger or spoon through the center. The preserves are ready when the line remains visible and the juices don’t immediately run back together. For a more precise test, the mixture should reach approximately 220°F.
- Remove from the heat and let the preserves cool for about 15 minutes. Transfer to clean jars or freezer-safe containers, leaving about 1/2 inch of space at the top if freezing.
- Let the preserves cool completely before covering. Refrigerate for up to 3 weeks, or freeze for up to 6 months. Thaw frozen preserves overnight in the refrigerator before serving.
Note
Blackberries vary quite a bit in sweetness and natural pectin, so cooking time may vary from batch to batch. Don’t worry if the preserves look slightly loose while they’re hot—they’ll thicken considerably as they cool.
