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Blackberry Jam




Source of Recipe


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List of Ingredients




9 Cups Blackberries (about 4 Pounds)
3/4 Cup Water
2 Tablespoons Lemon Juice
1 Cup Plus 2 Tablespoons Sugar
1 Tablespoon Dry Low-methoxyl Pectin
2 Tablespoons Di-calcium Phosphate Solution (see Recipe)


Recipe



Sort and wash blackberries; remove stems and caps.

Place blackberries in a Dutch oven; add water and lemon juice. Bring mixture to a boil; cover, reduce heat and simmer 10 minutes. Crush berries; return mixture to a boil.

Combine sugar and pectin; add to hot berry mixture, stirring until completely dissolved. Stir in di-calcium phosphate solution. Remove from heat, and place a spoonful of mixture in a measuring cup; chill until cool to touch to test thickness. If mixture is too thin, add 1 teaspoon di-calcium phosphate solution (shake before measuring), and retest; repeat until jam is thickened when chilled.

Bring mixture to a boil. Pour into hot sterilized jars, leaving ¼-inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes. Chill before serving.

YIELD: 6 half pints
(19 calories per tablespoon