Blackberry Mojito Refrigerator Jam

In a heavy bottom sauce pan, combine the the blackberries, lime juice, sprigs of mint, sugar and 1 cup of water.

Mix the 1/4 cup of water with cornstarch and set aside.

Cook over medium heat, stirring frequently until it boils.

When the blackberries begin to pop, remove the mint sprigs. Stir the cornstarch mixture vigorously and add to the blackberry mixture.

Stir and continue to cook until the jam thickens to the consistency of your preference. Cool and pour into a jar.

**Keep in the refrigerator for up to a week.**.

Try it on a bagel with a layer of cream cheese, then top with jam. YUM!