Blackberry Jam

On Sunday, we went to Union Market. If you live near Washington D.C, you need to visit this fantastic place. Modeled off of New York City's Chelsea Market, Union Market features an interchangeable number of food stands selling anything from flowers to Korean Tacos. It is by far one of my favorite places in this city. 

On Sunday's, Union Market hosts a small farmers market. Thinking that this Sunday would produce many fresh tomatoes (August's redeeming quality) we headed over. Not only did we get beautiful heirloom tomatoes but also fresh blackberries! 

These blackberries looked delicious! They looked perfect. Unfortunately, the taste was a little less than perfect. Blackberries are my favorite summer berry, so this was a bummer. Luckily, my roommate Danie suggested we make jam and that we did. It was incredibly easy, quick, and tastes delicious! The only caveat I would add is that if following this recipe, you might consider straining the berries before cooking them down. The jam is pretty full of seeds, which I didn't mind, but someone might!

Blackberry Jam


1 Pint fresh blackberries

1 cup sugar 

3 teaspoons lemon juice

1 mason jar

Rinse blackberries. Put them into a bowl and mash them up with a potato masher (slotted spoon is a great substitute). Pour blackberry mix into pot and cook on high until mixture boils. After letting boil for a little under a minute, take heat down to a medium simmer. Add lemon juice and stir. Let the mixture simmer until it thickens and the liquid has been reduced. This is really up to the cook whether you would like thin or thick jam. Remember, it will solidify more in the fridge. The whole process should take about 30 minutes!

Because this recipe doesn't call for canning procedures, the jam should be eaten within a week.

Enjoy it on toast, yogurt, inside cupcakes, on top of cake, and of course, ice cream!