Blackberry Jam

5 cups crushed blackberry (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) package fruit jell pectin

1. Carefully measure out the berries, put them into a 8-quart pot. Measure sugar in a large bowl. Add the pectin to the berries a little at a time, stirring constantly.

2. Cook on high heat, stirring constantly until mixture comes to a boil. Add sugar all at once, stirring. Bring mixture back to a boil, stirring constantly, Boil for 1 minute. Remove from heat and ladle into clean, hot 8 ounce jars, leaving 1/4 inch space at the top.

3. Wipe the rim of the jar and put canning lids and rings on firmly tight. Place in canner with very hot water, make sure water is 1 inch above jars. Process in boiling water bath for 10 minutes. Remove and set them upright on a towel to set for 12 hours.

Yields: 1 (8 ounce) jar

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