Ingredients: 9 cups crushed blackberries 6 cups sugar Directions:Combine berries and sugar in a large saucepot (stainless steel, enameled steel, glass). Bring to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. |