Blackberries have been exceptionally delicious this season. The magical addition of cinnamon makes them even more delicious so I decided to make jam based on this recent discovery. Since they aren’t naturally “seedless” and I don’t mind the added texture of the seeds I kept them in. I don’t use commercial pectin, and I add less sugar (2 parts fruit 1 part sugar instead of 1:1) so the addition of lemon juice and zest help congeal the jam. T’was a success.