How to Make Blackberry Preserves

Purplish-black, glistening blackberries make delicious jam for toast and scones. When fresh blackberries aren't available, use thawed frozen berries. Makes 7 c. or seven (8-fluid-oz.) jars.

Things You'll Need

• 8 (6-oz.) baskets blackberries to yield 4 c. crushed berries
• 7 c. sugar
• 3 oz. liquid fruit pectin
• Groceries
• Baking Sheets
• Canning Jars
• Canning Lids
• Colanders
• Food Processors
• Measuring Cups
• Saucepans
• Tongs
• Canning jars
• Baking sheets
• Measuring cups

Instructions

1. Wash the jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the clean jars hot by transferring them to a cookie tray and placing it in a 200 degree F oven.

2. Prepare the lids by placing them in a saucepan of gently boiling water.

3. Prepare the blackberries by removing any stems and caps. Place them in a sink full of cold water and stir gently with your hands for 5 seconds. Lift the blackberries into a colander to drain.

4. Place the blackberries in a food processor and process for 15 seconds or until pureed.

5. Measure the blackberries into a 6- or 8-quart pot. Stir sugar into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly.

6. Add fruit pectin and return to a full rolling boil. Boil hard 1 minute, stirring constantly.

7. Remove the jam from the heat. Skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.

8. Wipe the jar rims and threads with a clean, damp cloth.

9. Remove the jar lids from the boiling water using tongs, and place them on a paper towel. Wipe them dry.

10. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.

11. Check the seals after 1 hour to make sure the lids are curving down.

Tips & Warnings

• When a food processor is not available, crush the berries one layer at a time using a potato masher.

• If desired, the water bath process may be used in place of the inversion method. Follow the first 9 steps. Place lids on jars and screw on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8-ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.

• Always follow jam recipes exactly or they may not set, and there will be a danger of spoilage.

• Jam making is a very hot process - take extreme care.