Some friends gave us blackberry canes a few summers ago and each year our yield increases. This summer we were able to gather a good amount of fruit.
In previous years I have made blackberry cobbler (you can see that post and recipe here) and decided to try my hand at blackberry freezer jam this year. The recipe is straight out of the Sure Jell brochure that comes in the box.
Sure Jell Blackberry Freezer Jam
Gather 6 cups of fresh blackberries. Crush them and, if
desired, press half the crushed fruit through a sieve to
remove the seeds. This should result in 3 cups crushed
blackberries. Add exactly 5 1/4 cups sugar to the fruit and
let stand for 10 minutes, stirring occasionally.
Stir a package of Sure-Jell Premium Fruit Pectin and
3/4 cup of water to a small saucepan. Bring to a boil,
on high heat, stirring constantly. Boil 1 minute, still
stirring constantly. Remove from heat.
Add pectin mixture to fruit mixture; stir 3 minutes
or until sugar is completely dissolved and no
longer grainy (a few sugar crystals may remain).
Fill containers immediately, leaving 1/2 inch space
at tops for expansion during freezing; cover with lids.
Let stand at room temperature for 24 hours, or until set.
Refrigerate for up to three weeks or freeze up to a year.
If frozen, thaw in refrigerator before using.
For a printable version, click here.
Have a "berry" good weekend!