Lemon and Blackberry Jam

Rinse and drain the berries, then mix with the sugar in a large saucepan. Rinse the lemongrass and crush softly with a meat mallet. Tie the lemongrass together with kitchen twine, and add to the blackberry mixture. Bring to a boil, stirring often, and cook for 4 minutes. At the end of the cooking time, add the almond oil. Cook until thickened, then remove the lemongrass and coarsely puree the jam. Fill the clean, prepared jars to the brim. Seal tightly, turn upside down, and cool completely.