Likapa is a dark, inky wild berry that ripens in late August in the highlands of Artvin and Rize. It resembles a bilberry but is tarter and darker. The berries are cooked whole and briefly so they do not break down. First toss them with sugar and let them release their juice; then simmer the jam in that juice with a little lemon to help it thicken.
Spread the berries on a tray and remove leaves, stems, and any underripe reddish berries. Rinse them briefly in cold water in a colander, then let them drain; berries left to soak absorb water and make the jam runny.
Put the berries in a wide pot and sprinkle the sugar over them. Shake the pot to mix; do not stir with a spoon, which can crush the thin-skinned berries.
Once the berries have released their juice and most of the sugar has dissolved, set the pot over medium heat. When it boils, skim off the foam and cook for 20 minutes, shaking the pot occasionally. Add the lemon juice. Remove from the heat when the jam reaches 104–105°C / about 220°F or when syrup dropped on a cold plate wrinkles when pushed.
While the jam cooks, wash the jars and lids in hot, soapy water, then boil them for 10 minutes. Keep them in hot water until filling. Ladle the hot jam into the hot jars, leaving 0.5–1 cm of headspace. Wipe the rims with a clean, damp cloth and close the jars. For pantry storage, process the sealed jars in a boiling-water bath for 10 minutes.
Let the berries sit with the sugar for 2 hours before cooking so they release their juice; this resting time is not included in the recipe time. Likapa leaves a deep purple stain on hands and wooden spoons that is hard to remove, so wear gloves when sorting the berries.
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