Blackberry Jam from the package insert of Sure Jell pectin with some minor edits.
Ingredients
- 5 cups crushed berries
- 7 cups sugar
- 1 box of Sure Jell pectin or 5 tbsp of bulk pectin
- 1/2 tsp butter (optional)
Equipment
- Dry Measuring Cup
- Large Saucepan
- Ladle
- 2 Large Bowls
- Stirring Spoon
- Water Bath Canner
- Canning Utensils
- 9 to 11 half-pint Mason Jars with Lids and Rings
Directions
- Crush berries.
- (Optional) press some of the crushed berries through a sieve to strain out some of the seeds).
- Place 5 cups of crushed berries into a large saucepan.
- Measure out 7 cups of sugar into a separate bowl.
- Add pectin and butter (to reduce foaming) into crushed berries.
- Bring berry mixture to a full rolling boil. Keep stirring!
- Add sugar to mixture. Return to a full boil for 1 minute.
- Remove from heat and label into jars. Leave about 1/4 inch of headspace.
- Place in sterilized half-pint jars and process in a hot water bath for 10 minutes (adjust for altitude).
Notes
- I have made jam with and without the butter and see no significant difference in foaming.
