More Blackberries!

In my last post I told you that my grandson and I picked two gallons of blackberries. Well that was enough to make two blackberry pies and 10 half pint jars of jam. I had never made jam before, so I thought I would give it a try. It was soooo easy! It was also the best blackberry jam I have ever tasted! (Even if I do say so myself.)

Of course, my grandson helped! He helped roll out the lemons and then squeezed them. 

I found some fabric scraps in a grab bag at a nearby fabric shop and some raffia. I cut circles and then tied them on top of the lids. My daughter was so surprised when she came home from work!

Needless to say, the first jar disappeared quickly!

I found the recipe in Woman's World magazine, Sept.5 issue.
Blackberry Jam
3 cups blackberries

1 pkg. Pectin (I used Certo-Gel)

4 1/2 c. sugar

2 Tblsp. lemon juice

Crush the berries. My grandson used one of the handheld beaters that has a handle that turns. You could also use a fork or potato masher. Pour Pectin over berries. Stir constantly over high heat until mixture comes to a full boil. Remove from heat. Add sugar and lemon juice. Return to boiling and boil for one full minute, stirring constantly. Remove from heat. Skim off any foam and pour into clean jars. Place lids and caps on jars. Allow to cool Completely. Place in fridge. Jam will continue to thicken.  Store in fridge for three weeks or in freezer for one year.
This recipe is so fast and easy!