Blackberry Jam

Below you will find four different types of jam recipes.

Blackberry Jam

What you need:

• 4 1/2 cups crushed blackberries
• 2 tbsp lemon juice
• 7 cups granulated sugar
• 2 pouches liquid pectin
• 1 tbsp butter

What you do:

Crush berries one cup at a time.

Sieve half of the pulp to remove some of the seeds.

In large saucepan, stir together prepared fruit, sugar, lemon juice and butter.

Bring to a boil over high heat.

Boil hard 1-3 minutes.

Remove from heat. Stir in liquid pectin.

Stir and skim for 5 minutes.

Use a clean, glass measuring cup to pour jam into jars to 1/4 inch from rim.

Wipe rims with a clean cloth.

Place a lid on each jar.

Jars can be put in water bath to seal.

No-cook Blackberry Freezer Jam

What you need:

• 3 cups blackberries
• 5 1/4 cups sugar
• 1 box fruit pectin (Sure-Jell)

What you do:

Crush berries one layer at a time, to make 3 cups.

If desired, sieve half the pulp to remove some of the seeds.

Stir sugar into crushed berries.

Let stand 10 minutes.

Mix 3/4 cup water and Sure-Jell fruit pectin in small saucepan.

Bring to a full boil and boil 1 minute, stirring constantly.

Immediately stir pectin mixture into berries.

Continue stirring 3 minutes.

Ladle into containers, leaving 1/2 inch space at top.

Cover at once with lids.

Let stand at room temperature 24 hours.

Store jam in freezer. (Small amounts may be covered and kept in the refrigerator up to 3 weeks).

Makes about 6 1/2 cups.

Skillet Blackberry Jam

Be sure to use powdered fruit pectin in this recipe - don't substitute liquid pectin or a low-sugar variety.

What you need:

• 4 cups blackberries
• 3/4 cup sugar
• 2 tbsp powdered fruit pectin
• 1 tbsp fresh lemon juice

What you do:

Mash blackberries in a large bowl (a potato masher works well for this).

Stir together berries, sugar, pectin, and lemon juice in a 12-inch nonstick skillet.

Bring to a boil, stirring occasionally, until slightly thickened, about 7 minutes.

Transfer jam to a large shallow bowl and chill, its surface covered with wax paper, until softly set, at least 30 minutes. (Jam will set further if chilled longer.)

Jam keeps, chilled in an airtight container, 2 weeks.

Makes about 1 1/2 cups.

Two-Ingredient Blackberry Jam

What you need:

• 9 cups crushed blackberries
• 6 cups sugar

What you do:

Combine blackberries and sugar in a large Dutch oven; slowly bring to a boil, stirring occasionally until sugar dissolves.

Boil 30 to 40 minutes, stirring frequently, until jam reaches desired consistency.

Skim off foam with a metal spoon.

Quickly ladle jam into hot sterilized jars, leaving 1/4 inch headspace.

Cover at once with metal lids and screw bands tight.

Process in boiling water bath 15 minutes.

Yield: 3 pints.