I don`t like seeds in blackberry jam, so I prepare it like this: Puree the blackberries with a hand blender or stand mixer, then turn them through the Lotte liquor (strainer) with the 1 mm sieve insert. Weigh 1 kg of the blackberry purée obtained. Rinse jam jars and lids well, rinse with clean water and place upside down on a clean cloth to drain. Put the blackberry purée with cinnamon, citric acid or juice and the preserving sugar in a large saucepan and bring to the boil, stirring constantly. Then let it simmer for about 4 minutes (follow the instructions on the packaging for the gelling sugar). Make a gelling test. To do this, put a spoonful of jam on a plate and see if it becomes firm. Try! If the jam is too sweet or does not have enough cinnamon flavor, add a little more citric acid or juice and cinnamon. Pour the jam into the prepared jars and close the lids.
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