♔The Elegant Home: Blackberry Jam

Jam came out delishy! First time I have made Jam :D

Ingredients:

6 cups fresh organic blackberries; lightly mashed (approx 8 cups before mashing)
7 cups of sugar
1-1/2 packages of MCP fruit pectin
1/4 cup fresh lemon juice

The "fruits" of our labor!

Directions:

Sterilize jars per the manufacturers recommendation.
Only do in small batches at a time as specified here in the quantities, or your jam may not set up.
Wash fruit, drain & hull berries.
Mash berries up a little, not completely, crushing them releases the natural pectin.
Stir in lemon juice.
Measure out all but 1/2 cup of the sugar and set aside.
Mix the 1/2 cup of sugar with the 1-1/2 packages of pectin (this helps the pectin mix better without clumping), and add to berry mixture.
In a large pot and bring berries, lemon juice, pectin 1/2 cup sugar mix to a boil over Medium High heat, stirring frequently so as not to burn. It takes about 6-10 minutes for it to come to a full boil.
Prepare your lids per manufacturer's instruction.
After the berries have come to a full boil, add the remaining sugar and return to full boil.
Boil for 4 minutes stirring frequently.
Remove from heat and skim off excess foam.
Test for thickness or jell by using a spoon setting in the freezer. Take half a spoonful and let it cool to room temperature and see if it's the right consistency. (If it's not add another 1/2 package of pectin and bring to a boil for 1 more minute.)
Remove from heat and let stand for 5 minutes. After 5 minutes stir well.
Ladle into small jam jars, leaving 1/4" to the tops.
Wipe tops and rims well with damp clean cloth.
Add lid and screw on bands tightly and add jars to the rack in your canner.
Cover at least 2" and bring to a gentle boil.
Process 10 minutes.
Remove jars and place upright on a towel to cool completely.
After jars cool check seals by pressing middle of the lid with finger, (if lid springs back lid is not sealed and refrigeration is necessary).
Let stand at room temperature for 24 hours.
Store unopened jam in a cool dry place for up to a year.
Refrigerate open jam for up to 3 weeks.