Blackberry Jam

The asparagus and the rhubarbs are beginning to show in the garden, and that makes it the time for defrosting the freezers, and make a status of what is left. There were lots of blackberries, so I have made jam and juice from approx. 5 kilos.

Here is the recipe I use:

Blackberry Jam
1 kg blackberries	Stir blackberries and sugar together  n a pot and let cook for 10 minutes.  If  it is making much juice you can drain some of it from the blackberries in order not to get too liquid  a jam. I have an old sieve  where I have bent the handle upwards. I lower it into the  cooking blackberries, and remove the juice in the sieve with a cup. The juice is made to boil again, and then removed from the heat and Atamon is added. Then it is poured into cleaned bottles  Take the pot from the heat and add citric acid  and Atamon, and put the jam in cleaned glass jars. Atamon is a special Danish liquid preservative - consisting of water, preservative (E211), antioxidant (E270), color (E150) and flavoring.
400 g sugar
1 tsp citric acid
Atamon

Danish