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Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
Test for gel stage on a plate in the freezer.
Pour jam into prepared canning jars, leaving ¼ inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.