Blackberry Jam

Directions

1. 1
   In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.
2. 2
   Transfer to slow cooker; stir in the sugar and lemon juice.
3. 3
   Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
4. 4
   Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.
5. 5
   Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
6. 6
   Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 2 months.