RECIPE TAKEN FROM:Carolyn Chapman Postelwait
Here is the cooked Blackberry Jam Recipe:
4 cups of crushed berries,
7 cups of sugar,
1 pouch of Certo.
Bring your canner to simmer. Have jars, lids, & rings ready too.
Prepare fruit. For berries, crush 1 cup at a time, using a potato masher for BEST results.
Jam should have bits of fruit. Measure exact amount of prepared fruit into a 6-8 quart saucepan.
Measure EXACT amount of sugar in a seperate bowl. Reducing sugar or using sugar substitutes will result in set failures. Stir sugar into fruit in saucepan.
Add 1/2 teaspoon of butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil, stirring constantly.
Stir in pectin (certo) quickly. Return to rolling boil & boil EXACTLY 1 minute, stirring constantly.
Remove from heat. Skim off any foam with a metal spoon.
Ladle quickly into prepared jars, filling to within an 1/8 of an inch of the tops.
Wipe jar rims & threads. Cover with lids & rings. Cover, bring water to a gentle boil.
Process jams for 10 minutes.
Let stand at room temperature for 24 hours, then store in a cool, dry, dark place for up to 1 year.
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