Blackberry Jam

Combine blackberries and sugar in a large saucepan. Let stand for 1 hour, stirring occasionally.

Place the blackberry mixture over medium-high heat; bring to a boil, stirring often and mashing the berries with the back of a spoon to help break them down, until the mixture is thick and jammy, 15 to 20 minutes. Set a fine-mesh strainer over a large heatproof bowl. Strain half of the blackberry mixture, pressing with the back of the spoon to extract remaining juices. Return the strained blackberry juice to the saucepan; discard the solids in the strainer.

Reduce heat to medium-low; place a candy thermometer in the pan. Stir in lime juice, ginger and salt. Continue to cook, stirring constantly, until the mixture reaches 220°F, 15 to 20 minutes more. (The jam is ready when the bubbles become more stable and the mixture is thickened enough that you can see the bottom of the saucepan when you stir.) Remove from heat and let stand for 10 minutes.

Ladle the jam evenly among 4 (1-pint) clean canning jars and place lids on the jars. Let stand at room temperature until completely cooled, about 3 hours.