4 c. fresh or frozen unsweetened blackberries, thawed
1/4 c. lemon juice
4 1/2 c. sugar
1 1/2 tsp. grated lemon peel
1/4 tsp. cinnamon

In heavy 4 quart pan, combine berries and lemon juice. Bring to boiling over medium high heat, stirring often. Stir in sugar, lemon peel and cinnamon. Return to boiling, stirring to dissolve sugar. Reduce heat to medium and boil gently until temperature reaches 220 degrees as registered by a candy or jelly thermometer (about 15 minutes) stirring often. Remove from heat. Stir jam and skim off foam. Ladle jam into hot sterilized 1/2 pint jars, leaving 1/4 inch head space. Place a piece of cinnamon stick on top of each jar. Seal with canning lids. Cool upright on rack. Store in cool, dry dark place. Yield: 4 cups.