Blackberry Jam

First - I know this picture is horrible. lol sorry!!!! Anyways, I had recently posted about making strawberry freezer jam. Yesterday I made a batch of blackberry freezer jam by request from my hubby. Mr. H served his mission in the beautiful state of Oregon, and they have some of the most delicious blackberries ever! So since blackberries were recently on sale at Safeway... (thank you CouponSense lol)... I bought 4 5.6 oz packages. That was the perfect amount to make one batch using Sure-Jell Certo Premium Liquid Fruit Pectin. I googled forever to find out many ounces are in a dry pint because the recipe calls for them in pints... it ended up basically being 4 packages that ere 5.6 oz a piece.

I am still letting it set-up for the recommended 24 hours... that's why I don't have a pic of it on some yummy warm buttered rolls! Well, enjoy your jam making! There are awesome recipes that come with the pectin for all sorts of fruits that will be coming in season throughout the summer!

Also, after using the liquid pectin with my strawberry freezer jam... I really do feel this is pretty much full proof pectin or fool proof in my case as I am sometimes a little spacey in the kitchen. I have had no problems yet... and I am a total newbie!

Blackberry Freezer Jam

*Follow the recipe for whichever pectin you buy... they come with recipes*

4 (5.6 oz) containers of blackberries, smashed

Juice of 1 Lemon (2 T)

1 pouch of Certo pectin

4 C sugar

Smash blackberries with a potato masher. Don't over mash... you do want some of the fruit chunks in there.. it is jam! Use a seive to remove some of the seeds if you wish. I left them in. Juice one lemon to give yourself 2 T fresh juice. Mix the juice and pectin in a small bowl. Add exactly 4 C sugar to exactly 2 C smashed berries. Mix for a good 3 minutes, or until all sugar is dissolved. Add pectin/juice mixture and stir well. Pour into cleansed containers (1-2 C containers), leaving about 1/2 free at the top. Lightly screw on lids. Let sit at room temperature for 24 hours. Then use within 3 weeks (storing in fridge), or store in freezer till ready for use. Thaw and store in fridge when ready to move from freezer for use.