1Mash blackberries thoroughly, one layer at a time.
2Press half of pulp through a sieve to remove seeds, if desired.
3Measure exactly 3-1/4 cups prepared fruit into large bowl.
4Stir in lemon juice.
5Stir pectin into prepared fruit in bowl.
6Let stand 30 minutes, stirring every 5 minutes.
7After standing 30 minutes, stir in corn syrup.
8Gradually add sugar, stirring until well blended.
9Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
10Fill all containers immediately to within 1/2 inch of tops.
11Wipe off top edges of containers; immediately cover with lids.
12Let stand at room temperature 24 hours. Jam is now ready to use.
13Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
14Thaw in refrigerator before using.
15Prep Time: 30 min/Total Time: 24 hr 30 min Makes: About 7 (1-cup) containers.
Mrs. Warren of Valdosta, Georgia, on the website of Southern Grace Farms, Enigma, GA. Visit www.southerngracefarms.com