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We washed it with cold water, being very careful not to break it and drain it in a sieve.
In a thicker pot, I used a pot of tuci, pour water and sugar.
Put the pot on the stove over low heat.
Stir continuously and when the syrup starts to boil, leave it for 20 minutes. Always mix with a wooden spoon, otherwise you risk sugaring.
After this time, let the blackberries go, mix lightly, and adjust the low to medium heat.
From time to time we stir, and after 60 minutes we put the lemon cut into small slices.
Leave it on the fire for another 5-10 minutes, no more, and turn off the stove.
In small jars, washed and dried, put hot jam.
We close the lids well and wrap them in a blanket until the next day, when we take them to a cool place.