By Melissa Wynn


When the berry picking is over and the last piece of pie is gone, what do you do with those last few cups of berries before they go bad? This great and berry simple recipe is delicious as a jam or even better as an ice cream topping. Made with no pectin, this tasty delight is best consumed with in a week. A few sundaes and sandwiches for the kids and poof, our never lasts the week.

  2 cups crushed blackberries ( do not puree or blend, mash with potato masher or large spoon)
  2 cups sugar
  1 1/2  teaspoons lemon juice
In a small, non-stick sauce pan cook blackberries, sugar, and lemon juice on high heat to a rolling boil (about 5 minutes).  Reduce heat and simmer until lightly thickened, 10- 15 minutes.Skim the foam from the top. Carefully pour into clean, dry jar. The jam will thicken more as it cools. Store in the refrigerator for up to one week. Makes about 1 1/2 cups.  Be careful not to over cook or this jam, like candy ,will become stiff and the consistency of caramel.
For seedless jam strain berries through a medium wire sieve before cooking.