The recipe I used was from CDKitchens. I didn't have a canner, so I used the biggest pot I had to boil and process the jars, which was my Pasta Pan...and it worked! I boiled my jars in it for 10 minutes, and simmered the bands and lids in another pan for around 10 minutes.
I used these half-pint jelly jars with the pretty silver lids and bands.
I tried to strain out the seeds, but that didn't quite work. Oh well, I will try a larger strainer next time!
3 cups crushed blackberries
1/2 package powdered pectin
4 1/4 cups sugar
Put measured crushed berries in a pot. Add pectin and stir well. Place on high heat and stir constantly bringing quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim. Fill and seal containers. Process 5 minutes in boiling water bath.
Note: I have scaled this recipe to serve/make 6 half pints, so this is a half recipe and I ended up getting 5 half-pint jars of jam (originally serves/makes 12 half pints). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.
This recipe from CDKitchen for Blackberry Jam serves/makes 6 half pints
Here are some fun links to visit, to see what others are doing!
Today's Creative Blog
The Girl Creative