Blackberry Preserves

Steal This Recipe

Software (a.k.a. Ingredients)

8 cups blackberries washed, picked through, and ready for action
4 cups sugar because berries deserve to shine sweetly
Juice from 1 lemon the zestier, the better
1 tablespoon cinnamon your secret spice weapon
1 package pectin the magic that makes it preserves and not blackberry soup
Zest from 1 lemon because we’re extra like that

Procedure (a.k.a. The Magic)

Berry prep time: Toss your blackberries into a big stainless steel pot. Not aluminum—this isn’t the time to experiment with weird metallic flavors.
Add the essentials: Dump in the sugar, lemon juice, cinnamon, and pectin. It might look like a science experiment now, but trust me—it’s about to smell amazing.
Heat things up: Put the pot on medium heat and bring it to a boil. Stir occasionally, so nothing sticks or burns because burnt sugar is not the vibe we’re going for.
Bubble away: Let it simmer in a happy, bubbly boil for 5 minutes. You’ll know it’s ready when your kitchen smells like a berry dreamland.
Bust the berries: Grab your stick blender and give the pot a few good pulses. You’re aiming for a chunky-but-smooth texture—kind of like the blackberry version of Goldilocks’ porridge.
Turn it down: Turn off the heat. Take a moment to admire your work. You’re basically a preserve-making wizard at this point.
Zest it up: Stir in the lemon zest. This is the finishing touch that’ll make people say, “Wow, what’s that extra zing?” You can just wink and keep it a secret.
Jar it like a pro: Carefully portion the preserves into sterilized jars. Make sure to leave a little headspace and wipe off any drips, unless you want a sticky jar-opening struggle later.
Cool and seal: Let the jars cool before sealing them up tight. Now, step back and admire your shiny jars of deliciousness. These preserves will make breakfast toast feel like a gourmet treat.