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| Blackberry Jam without added Pectin
4 cups of crushed blackberries
4 cups of sugar
To prepare fruit. Sort and wash berries. Crush the berries. Put very seedy blackberries through a sieve or food mill.
To make jam. Measure crushed berries into a kettle. Add sugar and stir well. Boil rapidly, stirring constantly, to 9 degrees above the boiling point of water (221 degrees), or until the mixture thickens. Remove from heat; skim.
Fill and seal containers. Process for 5 minutes in boiling water. Remove jars, cool and store.
This recipe yields 4 half-pint jars.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-18-2000 by Joe Comiskey - jcomiskey@krypto.net"
NOTES : Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D., Extension Home Economics Leader and Human Nutrition Specialist
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