Thursday, July 23, 2009

Blackberry Jam

8 cups blackberries
1/3 c. lemon juice
5 1/2 c. sugar
1 box powdered Sure Gel
1 T. butter

Wash berries. Place in a blender and puree.
Place puree in a heavy pot, and cook over med-high heat about 20 minutes, stirring constantly.
Remove from heat.

One cup at a time, run the cooked berries through a food mill to remove some seeds.

Make sure your jars are prepared: washed in hot soapy water. You can keep them hot until you are ready to use them by placing them in an oven preheated to 200 F.

Bring a small pot of water to boil; remove from heat. Add jar lids and rings. Let sit until ready to use. (They should still be hot!)

Measure 4 1/2 c. berries/juice back into heavy pot. Add Sure Gel and, lemon juice. Add 1 T. butter.

Measure the exact amount of sugar into separate bowl. Bring mixture to a full rolling boil, on high heat, stirring constantly.

Stir in sugar quickly. Return to full boil. Boil 1 minute, exactly.

Ladle quickly into prepared jars, filling to within 1/8 " from tops. Cover with lids. Screw rings on. Hot water process for 10 minutes.

Makes 4 pints.

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