PREP TIME: 15 minutes
COOK TIME: 30 minutes + cooling
MAKES: 2 Pints
- 6 ½ cups blackberries
- 3 cups sugar
- 10 fresh sage leaves
- Juice and grated zest of ½ a lemon
- Juice and grated zest of ½ a small orange
1. Prepare a boiling water bath canner and 4 half-pint jars. Place the corresponding lids in a small pot of water and heat over a very low flame to soften sealing compound.<
2. Wash the blackberries well. Shake to remove some of the water and pour blackberries into a large, wide non-reactive pot (such as an enameled Dutch oven or a deep stainless steel skillet).
3. Smash the berries until they are juicy and reduced to pulp—a potato masher or pastry blender works well. Add sugar, sage leaves, lemon zest, and lemon juice and stir to combine. Let berries sit for 10 to 15 minutes, until sugar is mostly dissolved.
4. Place pot on stove and bring to a boil over high heat. Reduce heat to medium-high and cook at a gentle boil, stirring regularly, 15 to 20 minutes, until fruit has thickened.
5. Remove from heat and ladle into prepared jars. Wipe the rims clean to ensure full contact when sealing the lids. Apply lids and rings and process in a boiling water canner for 10 minutes.
6. When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, check seals by removing the rings, grabbing hold of the lid at the edges and lifting the jar an inch or so off the counter. If the lid holds tight, you know your seal is good. Sealed jars can be stored in the pantry and are good for at least a year.