|Hey, wait a minute....I pick them and J. eats them. Something's wrong with this picture!|
7 cups sugar
1 (1 3/4 ounce) package dry pectin
- Measure out the berries and then wash them to remove any debris, ants, etc.
- If you don't want seeds in your jam, you'll need to use seedless blackberries or de-seed them by running them from a food mill OR mashing them through a strainer into a large pot. The seeds will stay in the strainer!
- If you don't de-seed them, you can mash them directly in a pot. For this recipe, you'll want to use at least an 8 quart pot.
- Heat on high and add the pectin to the berries a little at a time, stirring constantly until the berries come to a full boil.
- Add the sugar all at once, continuing to stir until the berries return to a full boil.
- Boil for 1 minute.
- Remove from heat and skim any foam from the top, if necessary.
- Ladle into clean, hot pint jars, leaving 1/4 inch space at the top.
- Wipe the rim of the jar and put canning lids and rings on fingertip tight.
- Place the jars in the prepared canner (water should already be hot) and make sure the water is 1 inch above jars.
- Process in a boiling water bath for 10 minutes.
- Remove the jars and set them upright on a towel away from drafts until cool (overnight works great).
- (optional) Just try to keep some of this to enjoy in the dead of winter. Seriously...just try it. It never works here at Cranky Puppy!