Fresh taste any time of year
Mash blackberries thoroughly, one layer at a time.
Press half of pulp through a sieve to remove seeds, if desired.
Measure exactly 3-1/4 cups prepared fruit into large bowl.
Stir in lemon juice.
Stir pectin into prepared fruit in bowl.
Let stand 30 minutes, stirring every 5 minutes.
After standing 30 minutes, stir in corn syrup.
Gradually add sugar, stirring until well blended.
Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops.
Wipe off top edges of containers; immediately cover with lids.
Let stand at room temperature 24 hours. Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Prep 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
Ingredients
Directions
Mash blackberries thoroughly, one layer at a time.
Press half of pulp through a sieve to remove seeds, if desired.
Measure exactly 3-1/4 cups prepared fruit into large bowl.
Stir in lemon juice.
Stir pectin into prepared fruit in bowl.
Let stand 30 minutes, stirring every 5 minutes.
After standing 30 minutes, stir in corn syrup.
Gradually add sugar, stirring until well blended.
Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops.
Wipe off top edges of containers; immediately cover with lids.
Let stand at room temperature 24 hours. Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Prep Time: 30 min/Total Time: 24 hr 30 min Makes: About 7 (1-cup) containers.
