Uncooked blackberry jam
7 half-pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Blackberries |
| 5 | cups | Sugar |
| 1 | pack | Powdered pectin (1 3/4oz) |
| 1 | cup | Water |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
Directions
Crush enough blackberries in a large bowl with a potato masher to measure 3 cups. Stir in the sugar, and let the berry mixture stand 20 minutes, stirring occasionally.
Combine the pectin and water in a saucepan; bring to a boil, stirring constantly. Boil 1 minute.
Add the pectin mixture, cinnamon and cloves to the blackberry mixture, stirring 2 to 3 minutes or until all the sugar dissolves.
Spoon the jam into the jars or freezer containers, filling to within a ¼-inch from the top; seal. Let stand at room temperature 24 hours or until set. Store in the refrigerator or freezer.
** Progressive Farmer -- May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95
Related recipes
- Basic berry jam
- Berry jam
- Black currant jam
- Blackberry jam
- Blackberry-blueberry skillet jam
- Blueberry jam
- Blueberry raspberry jam
- Canned blackberries
- Cooked strawberry jam
- Frozen berry jam
- Mama's blackberry jam
- Microwave berry jam
- No cook blueberry strawberry jam
- No-cook blueberry strawberry jam
- Reduced-sugar blackberry & crabapple jam
- Seedless blackberry jam
- Spiced blackberry jelly
- Triple berry jam
- True blueberry jam
- Wild blackberry syrup