Serves: 5
Total Calories: 524
Yield: 4 to 5 jars
Place juice in a large saucepan; stir in pectin until dissolved. Bring to a full rolling boil over medium-high heat, stirring frequently. Boil hard for one minute, stirring constantly. Remove from heat. Immediately add blackberries; stir vigorously for one minute. Stir in sugar; mix well. Ladle jam into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims, secure lids and rings. Let jam stand in refrigerator until set. May be frozen up to one year. Store in refrigerator up to 3 weeks after opening.
Tip: Tie on an apron and celebrate Pioneer Day, July 24, with family & friends. Cook over a campfire, play checkers and enjoy being outdoors.
This Pioneer Day Blackberry Jam recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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