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Blueberry-Blackberry Jam
1 1/8 pounds blueberries
1 1/8 pounds blackberries
the juice of a lemon
3 1/8 cups sugar
Wash the fruit, drain it, and put it in a bowl. Sprinkle the lemon juice and the sugar over it, and let it rest for 24 hours.
When it has rested, transfer it to a pot and simmer it over a gentle flame until a drop of jam on an inclined plate doesn’t run. Transfer the jam into sterile jars, seal them, sterilize them, and put them in your pantry when they have cooled. Yield: several jars of blueberry-blackberry jam.
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