articlesforchristians

Makes 8 eight-ounce jars

• 4 cups blackberry juice (about 3 quarts blackberries)
• 7½ cups sugar
• 2 pouches (3 ounces each) liquid pectin

Directions:

1. Prepare home canning jars and lids according to manufacturer’s instructions; jars should be covered with water and boiled 10 to 15 minutes to sterilize.
2. Wash fully ripe berries, removing stems or caps.
3. Crush the berries and extract juice.
4. Measure 4 cups blackberry juice into a large saucepot; stir in sugar.
5. Bring to a full, rolling boil over high heat.
6. Add pectin; return to a full, rolling boil and boil hard 1 minute.
7. Remove from heat and skim off foam.
8. Immediately, but carefully, pour into hot, sterilized jars, leaving 1/8-inch head space; adjust caps.
9. Process in a boiling hot water bath (212F) for 15 minutes.
10. Remove jars and let cool in a draft free area.