SC - blackberry jam

[Stephen and Stephanie Dale]

Here is a blackberry jam recipe from Farm Journal's _Freezing and Canning
Cookbook_, 1963.


Fresh Blackberry Jam

3 c. finely mashed or sieved blackberries
5 1/2 c. sugar
1 pkg. powdered fruit pectin
1 c. water

Combine berries and sugar. Let stand at room temperature 20 minutes,
stirring occasionally.
Boil pectin and water rapidly for one minute, stirring constantly. Remove
from heat.
Pour into containers; cover. Let stand at room temperature 24 hours. If jam
does not set, refrigerate until it does.
Store in freezer. Makes about 8 to 9 cups.

Variation
Omit powdered pectin and water. Use 1/2 c. liquid fruit pectin. No heating
is necessary.

Or, you can cook together 2 c. blackberries with 3 cups sugar, adding
whatever spices you'd like in small increments to taste, until the sugar is
dissolved. Then put the jam into jars and seal with wax, or canning lids.

Aislinn Columba of Carlisle
who'd love some of those blackberries to make a cordial with...

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