6 ½ cups washed, firmly packed, fresh blackberries
3 cups sugar
1 package low/no sugar, powdered pectin
2 tbsp. butter or margarine
4-5 glass jars, 2 cup capacity
Large pot, preferably dutch oven style
Measuring cup
Tablespoon for measuring
Large plastic or wooden spoon for stirring
Ladle
Step 1
Refrigerate your blackberries for one day before making jam out of them.
Step 2
Carefully wash your fresh blackberries, removing any leaves, sticks, rocks, or anything else that shouldn't be there. Drain them well and blot them dry carefully with a paper towel. You don't want any extra moisture in your pot. Turn on your oven to about 200 degrees and place your empty jars on the rack to warm up.
Step 3
Turn on your stove burner to medium-high heat and place the blackberries and the three cups of sugar in your pot. Start stirring immediately, gently. Stir the mixture constantly and consistently.
Step 4
Once the fruit and sugar mixture starts to bubble, add the 2 tbsp. of butter or margarine. This is to stop the fruit mixture from foaming.
Blackberries tend to foam the most out of all the berries for some reason. This is why you should use 2 tbsp. of butter instead of the usual 1 tbsp. When the constant, rolling boil occurs shortly thereafter, quickly add the powdered pectin and stir in well.
Allow the mixture to boil while you stir it for one more, full minute after you have dissolved all the pectin powder in your mix. If some foaming does occur, scrape off the top with a large spoon and discard.
Step 5
Turn off the heat, take out your jars one by one and ladle the hot fruit mixture into each jar. Seal your jars and place them onto the counter top where they won't be touched for 24 hours. After 24 hours, your jam should have set beautifully, and is ready to spread on toast, or to be placed in your refrigerator for later use.
