50+ Friends Club Cookbook -- Miscellaneous-- Blackberry Jam

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Blackberry Jam

From the Kitchen of: Boomer
Source: San Jose Mercury News

Wash and stem berries. Crush the fruit, using a potato masher, food processor or jam and jelly press. Add lemon juice to berries and stir. Sprinkle pectin over the top and blend in thoroughly.
Place on high heat, stirring constantly. Bring to a boil that can't be stirred down and add sugar. Bring back to a boil, stirring constantly, and boil for 4 minutes and remove from heat. Let sit for a minute, then skim foam with a ladle or flat spatula.
Ladle into clean, sterilized jars (8 oz. jars are commonly used, but 4 oz. jars fit nicely into gift baskets). Leave 1/4 inch head space. Wipe the rim of jars with a clean cloth. Place on lids and bands and place in a boiling water bath for 10 minutes.**
**NOTE: It is recommended to use a boiling water bath; it's a safety precaution required by most canners. In other corners, it's considered safe if the jars are simply inverted for 10 minutes after the lids and bands are applied, then turned right-side up again. Listen for the telltale "ping" and feel lids for a good seal. Refrigerate any jar that doesn't seal and use immediately.