1 kilogram of black berries
600 g of sugar
Juice of half a lemon
Wash the berries thoroughly and remove stems with scissors.
Put them in the saucepan along with the sugar and leave them for 3-4 hours to lower all of their fluids.
We put them on a strong fire and when it starts to boil, we lower to a moderate heat.
Boil our jam until it binds the syrup for about 30-40 minutes.
If we need more or less boiling it we check it visually.
To see if our jam is sufficiently thick we put a little on a platter and let it cool down well. Then lift it with a teaspoon and if drops slowly out of the teaspoon it is ready.