We love this jam on warm toast on frosty mornings.
Yield: 4 pints
Preparation Time: 30 minutes
Start to Finish Time: 1-1/2 hours
- 10 cups blackberries
- 6 cups sugar
In a large soup pot over low heat, crush berries until soft.
Pass through a food mill to remove seeds. Return to pot and stir in sugar. Bring to a slow boil, stirring often, until sugar dissolves.
Raise heat to high and cook, stirring often, until mixture reaches 220º on a candy thermometer.
Pour into hot sterilized canning jars (leaving headspace), seal, and process for 20 minutes.
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