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Blackberry Jam *

Source of Recipe


Oregon Raspberry and Blackberry Commission



List of Ingredients



• 4 cups crushed blackberries (about 1½ quarts whole berries)
  
• 2 Tbsp lemon juice
  
• 1 box (1¾ or 2 ounces) powdered pectin
  
• 6 cups sugar
  






Instructions



1. Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. In large, non-aluminum pot, combine the crushed berries, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil that cannot be stirred down; then boil, stirring, for 1 minute. (If using a 2-ounce box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam.
   
   
3. Ladle into one hot jar at a time, leaving ¼-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes about 6 half-pint jars.