Once the blackberries have been weighed, ensure that they are washed and clean. Leave for a few minutes so that any water remaining can drop off through the colander .

Put the blackberries and the juiced lemon (no pips remember) into a large saucepan and heat gently. You want to get the berries to a point where they are soft and the juices are starting to flow.

Once the berries are soft, press on them slightly with a masher to extract further juices from them. Don't mash them too much as you want to keep quite a bit of pulp so that the jam has some texture to it. As you know, there is nothing better than getting the occasional chunk when spreading the jam on your toast!

Now add the sugar to the saucepan. You want to keep on stirring over the low heat until all of the sugar has dissolved. 

Now that the sugar has dissolved, bring it to the boil for around 10 minutes. until the setting point has been reached.

Now let the jam sit for around 15 minutes and let it rest off the heat.

Transfer the jam from the saucepan into the jam jars. Ensure that they are sterilised and close the lids tightly.