Get this recipe courtesy of Megan Heberlein. Her homemade jams can be found at the Village Artisan Market on Sunday, Sept. 23 from noon to 4 p.m. at Festival Park inside the Village of Rochester Hills (104 North Adams Road).
4 cups fresh blackberries (3 6oz packages work great)
3 1/2 cups sugar
3 tbsp. fresh squeezed lime juice
Place a small plate into the freezer.
Wash blackberries and place in a large pot and mash lightly.
Stir in sugar and 2 tbsp. lime juice and bring to a full rolling boil, stirring constantly.
Once it boils to a foam keep stirring for a minute, then remove from heat.
Place a drop of jam into the frozen plate, let it sit for a moment, then check for doneness by pushing the drop with a fingernail, if the drop wrinkles when pushed it is done. If it does not, place the jam back onto the burner and boil. Continue to boil and check progress every minute.
Once the jam is ready, turn off burner and remove from heat.
The jam can be packed into sterilized jars for water-bath canning, or once slightly cool, packed into freezer safe containers.