• Pre wash the blackberries and place them in a medium sized saucepan
• Use a potato masher to mash the blackberries and break them open
• Add the whiskey, vanilla, lemon zest, lemon juice, and sugar to the pot. Stir to combine completely
• Cook over medium-high heat until the mixture begins to bubble
• Turn the heat to low and let simmer for about 20-25 minutes or until desired thickness. For a thicker consistency, simmer for an additional 5 to 10 minutes
• If consuming immediately and not canning the jam, then let it cool completely before spooning it into jars or containers of choice
• Refrigerate or freeze until ready to use
• If canning the jam for prolonged storage, spoon the hot jam mixture into hot sterilized jars and process in hot water to seal the lids of the jars

Canning Instructions

• Fill a pot of water and place 2 (8 oz) jam jars in the water with the lids making sure the jars are completely submerged
• Bring water to a boil and leave the jars in there for about 10 minutes
• Use tongs to carefully remove the hot jars and lids from the water bath.
• Spoon the hot jam mixture into the jars. Wipe the jars to remove any excess liquid or jam that may have spilled on the sides
• Place the lids and seals on the jam jars and turn to close completely
• Use tongs to carefully place the jars back into the boiling water for another 5 minutes. Or use a canning rack to lift and lower the jars into the hot water
• Remove jars and set on a towel
• If the jars seal properly, you will hear a popping noise