Blackberry Jam without Pectin

Ingredients

2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)

2 cups of sugar

2 tsp. of lemon juice

Directions:

In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium-high heat and cook an additional 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.

Source

I had leftover blackberries from Whole Foods that I use to put in salad but I wanted to use them before they went bad. I found a recipe that makes a jam without pectin, which is useful!