Combine the blackberries, sea salt, vanilla and honey in a medium pan and bring to a boil.

Reduce the heat to medium boil and let cook for roughly 45 minutes, until the mixture is reduced by half.

Turn off the heat but leave the pan on the stove.

Add the gelatin and mix for one minute.

Pour the jam into your canning jar and cap with a lid. This makes about 1 1/4 cups of jam.

let cool and then store in your freezer.

Once opened the jam lasts for one week.