Honey-Blackberry Jam

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No pectin needed!

• 5 cups fresh or frozen blackberries
• 2 tablespoons lemon juice
• 1-1/4 cups honey

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Rinse berries, then combine with lemon juice and honey in a heavy pot. Crush berries slightly with a potato masher to release juices. Bring mixture to a gentle simmer, then pour into a glass bowl. Cover and refrigerate for several hours or overnight.

Bring mixture to a boil and cook for 10-15 minutes (or until mixture begins to jell or reaches the jelly stage on a candy thermometer--about 220 degrees at sea level). Pour into hot, sterilized canning jars, seal, and process in hot water bath for 10 minutes.