Seedless Blackberry Jam

Directions

1. 1
   ["Place the blackberries in a blender and blend until they are all crushed. You may need to do this in two batches depending on the size of your blender.", "Strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer - you want to get as much puree as you can.", "Measure out the blackberry puree; you should have about 4 cups. If you don't have 4 cups add water to the puree until you have 4 cups.", "Place 3 small plates or saucers in the freezer.", "In a preserving pan, combine the blackberry puree, 1 cup of Green Apple Pectin Stock, 3 cups of sugar, and 2 tablespoons of lemon juice over medium heat, stirring gently until the sugar is completely dissolved.", "Raise the heat to medium-high and boil for 15 minutes.", "After 15 minutes of cooking, check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using).", "Use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set it could over-cook and become rubbery or hard, if the jam is indeed already set) .", "Place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it \"wrinkles\"" when you nudge it with your finger it is done. If the jam is not set