Back in the 1980s and 90s when my husband, daughter and I lived in rural Blue Jay, Ohio, on the Indiana border, we had all of the wild blackberries we could use.  I loved to pick them, thorns and all, and I loved the sharp flavor of the berries.  Now, I pick up thornless, huge, beautiful blackberries at the farmer’s market and I don’t think they have the exceptional taste of the wild ones, but they’re very good and they make a good jam – without having to fight the thorns.

This recipe is from a flyer inside a Certo Liquid Fruit Pectin package that goes back to my country-life days.

GOOD BLACKBERRY JAM

  • Servings: 7 half-pints
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  • 4 cups fresh blackberries
  • 7 cups granulated sugar
  • 1 pouch of Certo Liquid Fruit Pectin

Have 7 half-pint jars, lids and caps sterilized   Let lids stand in hot water until ready to use.

Crush blackberries lightly with a potato masher.

Pour berries into a large 6 or 8-cup pot.

Measure the sugar into a large bowl.   Be careful to measure level cups of sugar.

Cut open the top of the pectin pouch and have it standing in a cup near the stove.

Mix the sugar with the crushed berries and place on high heat, stirring constantly.  Continue to stir until the mixture comes to a full, rolling boil (one that cannot be stirred down).

When mixture is at a full, rolling boil, add the liquid pectin and continue to stir for exactly one minute.  Remove pan from heat and skim off any foam from the surface.

Ladle the jam into the sterilized jars, leaving 1/8 inch head space.

Wipe off edges of jars and apply lids and caps.

Process in a boiling water bath for 5 minutes.  Begin timing when water has returned to a boil after inserting the jars.  Remove jars to a rack to cool.  Press on lids to be sure they have sealed.

See this web site for good information on home canning.

Yield:  7 cups (half-pint jars)

Jam may take up to two days to set properly.  Refrigerate any open jars.