Yield: 7 half-pints
|1 pack||Powdered pectin (1 3/4oz)|
|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