Blackberries Recipe

Directions

1. 1
   Crush the berries.
2. 2
   Strain 1/2 of them if you like, but if you do, add in one more c. of berries.
3. 3
   Put berries in a large bowl and mix with the sugar.
4. 4
   Combine pectin and lemon juice, then stir them into the berries.
5. 5
   Stir for about three min.
6. 6
   Pour into glasses or possibly freezer jars, cover tightly and let stand 24 hrs.
7. 7
   Store in freezer up to one year, or possibly 3 weeks in refrigerator.
8. 8
   Makes 3 pints.
9. 9
   Blackberry Jam - with powdered pectin
10. 10
    2 qts delicious, ripe blackberries7 c. sugarOne '1+3/4' ounce box powdered pectin
11. 11
    Wash the berries and crush them well.
12. 12
    If you prefer less seedy jam, sieve half of the crushed berries to remove seeds.
13. 13
    In a sauce pan, combine 4 c. crushed berries with the sugar and bring to a full rolling boil.
14. 14
    Boil for 1 minute, stirring constantly to prevent scorching.
15. 15
    Remove from heat and stir in the powdered pectin.
16. 16
    For five min you will need to skim off the foam.
17. 17
    Between skimmings, stir some more.
18. 18
    Fill warm sterilized jars and seal.
19. 19
    Makes 4 pints.
20. 20
    Optional: If you prefer a more tart jam, replace 1/4 c. of the berries with 1/4 c. freshly squeezed lemon juice.