Purplish-black, glistening blackberries make delicious jam for toast and scones. When fresh blackberries aren't available, use thawed frozen berries. Makes 7 c. or seven (8-fluid-oz.) jars.
Instructions
1. Wash the jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the clean jars hot by transferring them to a cookie tray and placing it in a 200 degree F oven.
2. Prepare the lids by placing them in a saucepan of gently boiling water.
3. Prepare the blackberries by removing any stems and caps. Place them in a sink full of cold water and stir gently with your hands for 5 seconds. Lift the blackberries into a colander to drain.
4. Place the blackberries in a food processor and process for 15 seconds or until pureed.
5. Measure the blackberries into a 6- or 8-quart pot. Stir sugar into the fruit and mix well. Bring to a over high heat, stirring constantly.
6. Add fruit pectin and return to a full rolling boil. Boil hard 1 minute, stirring constantly.
7. Remove the jam from the heat. Skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.
8. Wipe the jar rims and threads with a clean, damp cloth.
9. Remove the jar lids from the boiling water using tongs, and place them on a paper towel. Wipe them dry.
10. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.
11. Check the seals after 1 hour to make sure the lids are curving down.
Tags: boiling water, blackberries into, full rolling, full rolling boil, rolling boil