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| Here's an easy recipe using freshly picked blackberries, I am so happy I have two types growing this year red and black. What a difference! They hardly make the pot to make the jam they are so sweet! |
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| A baby plant yet our first year but lots of berries on this bush! |
3 cups blackberries crushed
5 1/4 cups sugar
1 box fruit pectin
3/4 cup water
Measure berries into large bowl; thoroughly stir in sugar and let stand 10 minutes.
Mix water and pectin in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. Pour all mixture into fruit and continue stirring 3 minutes. Immediately put into prepared containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer until ready for use.
Mix water and pectin in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. Pour all mixture into fruit and continue stirring 3 minutes. Immediately put into prepared containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer until ready for use.
