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Blackberry Freezer Jam

Fresh taste any time of year

 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
1

Mash blackberries thoroughly, one layer at a time.

2

Press half of pulp through a sieve to remove seeds, if desired.

3

Measure exactly 3-1/4 cups prepared fruit into large bowl.

4

Stir in lemon juice.

5

Stir pectin into prepared fruit in bowl.

6

Let stand 30 minutes, stirring every 5 minutes.

7

After standing 30 minutes, stir in corn syrup.

8

Gradually add sugar, stirring until well blended.

9

Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)

10

Fill all containers immediately to within 1/2 inch of tops.

11

Wipe off top edges of containers; immediately cover with lids.

12

Let stand at room temperature 24 hours. Jam is now ready to use.

13

Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.

14

Thaw in refrigerator before using.

15

Prep Time: 30 min/Total Time: 24 hr 30 min Makes: About 7 (1-cup) containers.