- 2 quarts fresh blackberries (1/4 of which are unripe)
- 6 cups granulated sugar
- Wash berries and cook in saucepan over moderate heat until juice begins to flow
and berries are soft. Run through a food mill to obtain juice and pulp.
- Measure out 4 cups of juice and pulp mixture and place in preserving pot. Bring
to a boil. Add sugar and cook over moderate heat until candy thermometer reaches
about 220 degrees F (about 30 minutes).
- Pour into jars and seal.
Yield: 6 half pints
Extra juice and pulp may be kept in refrigerator for 2 weeks or frozen for making
another batch of jam later.
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