Blackberry Jam

Jam came out delishy! First time I have made Jam :D

 Ingredients:

• 6 cups fresh organic blackberries; lightly mashed (approx 8 cups before mashing)
• 7 cups of sugar
• 1-1/2 packages of MCP fruit pectin
• 1/4 cup fresh lemon juice 

The "fruits" of our labor!

Directions:           

• Sterilize jars per the manufacturers recommendation.
• Only do in small batches at a time as specified here in the quantities, or your jam may not set up.
•  Wash fruit, drain & hull berries.
• Mash berries up a little, not completely, crushing them releases the natural pectin.
• Stir in lemon juice.
• Measure out all but 1/2 cup of the sugar and set aside.
• Mix the 1/2 cup of sugar with the 1-1/2 packages of pectin (this helps the pectin mix better without clumping), and add to berry mixture.
• In a large pot and bring berries, lemon juice, pectin 1/2 cup sugar mix  to a boil over Medium High heat, stirring frequently so as not to burn. It takes about 6-10 minutes for it to come to a full boil.
• Prepare your lids per manufacturer's instruction.
• After the berries have come to a full boil, add the remaining sugar and return to full boil.
• Boil for 4 minutes stirring frequently.
• Remove from heat and skim off excess foam.
• Test for thickness or jell by using a spoon setting in the freezer. Take half a spoonful and let it cool to room temperature and see if it's the right consistency. (If it's not add another 1/2 package of pectin and bring to a boil for 1 more minute.)
• Remove from heat and let stand for 5 minutes. After 5 minutes stir well.
• Ladle into small jam jars, leaving 1/4" to the tops. 
• Wipe tops and rims well with damp clean cloth.
• Add lid and screw on bands tightly and add jars to the rack in your canner.
• Cover at least 2" and bring to a gentle boil.
• Process 10 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool check seals by pressing middle of the lid with finger, (if lid springs back lid is not sealed and refrigeration is necessary).
• Let stand at room temperature for 24 hours.
• Store unopened jam in a cool dry place for up to a year. 
• Refrigerate open jam for up to 3 weeks.

Washed & Ready

Cook Time: See above.

Cook Temp: Medium high

Serve With: Toast, bread, PBJ, Muffins, Coffee or tea.

Notes: Husbands favorite. We pick our own berries together in the summer. 

Yields: 4-5 Pints