Uncooked blackberry jam

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

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