Start by sterilizing your canning jars and lids.

Gently rinse the blackberries under cold water.

Using a potato masher or fork, mash the blackberries to your desired consistency.

In a large saucepan, combine the crushed blackberries, sugar, lemon juice, and pectin. Stir well to evenly mix everything.

Bring the mixture to a boil over medium heat, stirring frequently.

Once boiling, let it cook for about 10 minutes.

To check if the jam is ready, place a spoonful on a cold plate. If it holds its shape after cooling, it’s done.

Using a jar funnel, carefully fill your sterilized jars with the hot jam, leaving about ¼ inch of headspace. Seal tightly with the lids.