Instructions: Crush the berries. Strain 1/2 of them if desired, but if you do, add one more cup of berries. Put berries in a large bowl and mix with the sugar.

Combine pectin and lemon juice, then stir them into the berries. Stir for about three minutes. Pour into glasses or freezer jars, cover tightly and let stand 24 hours. Store in freezer up to one year, or 3 weeks in refrigerator.

Makes 3 pints.

Blackberry Jam - with powdered pectin

2 quarts delicious, ripe blackberries
7 cups sugar
One 1+3/4 oz box powdered pectin

Wash the berries and crush them well. If you prefer less seedy jam, sieve half of the crushed berries to remove seeds. In a sauce pan, combine 4 cups crushed berries with the sugar and bring to a full rolling boil. Boil for 1 minute, stirring constantly to prevent scorching. Remove from heat and stir in the powdered pectin. For five minutes you will need to skim off the foam. Between skimmings, stir some more. Fill hot sterilized jars and seal.

Makes 4 pints.

Optional: If you prefer a more tart jam, replace 1/4 cup of the berries with 1/4 cup freshly squeezed lemon juice.

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