Blackberry Jam Recipe

Last weekend we went blackberry picking at Berryhill Farm just south of Xenia, Ohio.  Within 1 hour we had picked 2 large buckets of fresh blackberries.  The shelf life on this type of fruit is very short so we needed to use these up in just a couple of days.  We decided to make some blackberry turnovers and this recipe for blackberry jam.

Recommended Equipment:
canner
mason jars

Ingredients:
6 cups fresh blackberries
3 cups sugar
1  1 3/4 oz. package of dry pectin

Preparation:

1. Add the blackberries to a large pot or Dutch oven.  
2. Using a potato masher, crush the blackberries.  Do not use a food processor to do this step.
3. Add the pectin powder to the blackberries and stir.  
4. Heat the blackberries over medium-high heat until they begin to boil.
5. Add the sugar to the mixture and stir.  
6. When the blackberries begin to boil again, remove them from the heat and ladle the mixture into clean, hot mason jars.  Leave 1/4 inch space at the top.
7. Wipe the rim clean using a cloth.  Then place canning lids and rings on top of each jar so that they are on tight.
8. Place the jars in a canner that is filled with hot water to a depth of 1 inch above the tops of the lids of the jars.
9. Bring the water in the canner to a boil for 10 minutes, then remove the jars from the canner using tongs.
10. Let the jam cool for 12 hours.  During this time, the jam inside will contract forming an air tight seal.