Blackberry Jam
  • 1 pound fresh blackberries
  • 1¼ cups granulated sugar
  • 1 lemon, juiced
  • ¼ cup cornstarch
  • ¼ cup confectioners’ sugar
  1. In a medium saucepan, bring blackberries, granulated sugar, and lemon juice to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce heat to medium-low; cook until reduced and thickened, about 45 minutes. Remove from heat.
  2. In a small bowl, stir together cornstarch and confectioners’ sugar. Add cornstarch mixture to blackberry mixture, whisking to combine. Let cool for 30 minutes before using or transferring to a clean jar with a tight-fitting lid. Jam will keep refrigerated for up to 2 weeks.
Recipe by Southern Cast Iron at