• Place washed blackberries in a medium sized saute pan.
• Use a wooden spoon or masher to mash the blackberries a bit to help break them open.
  
• Next add in the bourbon, vanilla, lemon zest, lemon juice, and sugar.
  
• Let the mixture sit for about 10 minutes before cooking /simmering
• Stir and 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, boil a bit longer.
• If consuming immediately, let cool and spoon into jars or containers of choice. **Note: If canning the jars, spoon hot mixture into hot sterilized jars and process.
• Refrigerate or freeze until ready to use.

Canning Instructions

• Fill a pot of water and place 2 (8 oz) jelly jars in the water with the lids making sure the jars are completely submerged.
• Bring the water to a boil and leave the jars in there for about 10 minutes.
• Use a pair of tongs to carefully remove hot jars and lids from the water bath.
• Spoon hot jam mixture into jars, wipe the jars to remove any liquid or jam.
• Place lids and seals and screw on the top.
• Use tongs to carefully place the jars back into the boiling water for another 5 minutes.
• Carefully remove jars and set on a kitchen towel.
• As the jars seal properly, you will hear a popping noise.