Blackberry Freezer Jam

    

August 13, 2015

Fresh taste any time of year

Ingredients

3-1/4 cups prepared fruit (about 2 quarts fully ripe blackberries)

1/4 cup fresh lemon juice

1 box Pectin

1 cup light corn syrup

4-1/2 cups sugar, measured into separate bowl

Clean plastic containers or jelly jars

Directions

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.

Source:
Mrs. Warren of Valdosta, Georgia, on the website of Southern Grace Farms, Enigma, GA. Visit www.southerngracefarms.com

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