Carefully wash the blackberries and put them in a large pot. Fill the pot with water (bottom covered) and boil the berries once.
Pass through a strainer or strain with a float so that the seeds are removed.
Pour the blackberry puree back into the pot with the preserving sugar, cinnamon and a pinch of citric acid and bring back to a boil until the mixture thickens. Spoon test.
Stir in the amaretto, and immediately pour the blackberry cinnamon jam into jars while hot and seal.
Leave to cool under cover overnight.
Preparation Tip:
If you don't like the almond flavor, you can omit the amaretto in the.
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