Yield: 7 half-pints
| Measure | Ingredient |
|---|---|
| 1 quart | Blackberries |
| 5 cups | Sugar |
| 1 pack | Powdered pectin (1 3/4oz) |
| 1 cup | Water |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground cloves |
Crush enough blackberries in a large bowl with a potato masher to measure 3 cups. Stir in the sugar, and let the berry mixture stand 20 minutes, stirring occasionally.
Combine the pectin and water in a saucepan; bring to a boil, stirring constantly. Boil 1 minute.
Add the pectin mixture, cinnamon and cloves to the blackberry mixture, stirring 2 to 3 minutes or until all the sugar dissolves.
Spoon the jam into the jars or freezer containers, filling to within a ¼-inch from the top; seal. Let stand at room temperature 24 hours or until set. Store in the refrigerator or freezer.
** Progressive Farmer -- May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95