Step 1
Put the blackberries into a bowl with the sugar and mix gently. Cover the bowl with plastic wrap or a plate and leave to sit overnight in the fridge.
Step 2
The next day, lightly squash the berries with your hands or a potato masher, then transfer to a medium saucepan. Place over low heat, add the lemon juice and zest, and stir until the sugar has dissolved.
Step 3
Put some small plates in the freezer to check for setting point later.
Step 4
Turn the heat up to medium and boil the jam rapidly until setting point is reached, stirring occasionally to avoid burning on the base. This jam is quick to cook, approximately 20-30 minutes, and it tends to set quite firmly, so be careful not to overcook it.
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