Still Jamming

The day we picked blueberries we went on a wild goose chase looking for a certain blackberry farm.  Somehow the GPS did not jive with us, and we ended up going in the wrong direction.  By the time we figured out where we were actually going and finally arrived the farm was closing.

The next day my sweet daughter surprised me with a bowl of berries.  It wasn't quite enough for the jam recipe so I added enough blue berries to finish out the 4 cups needed.  The result was what I call Black and Blue Jelly.  Yummo!

I used a recipe from Kraft.  Apparently, judging by the name, they got it from Certo.

If you don't have quite enough berries try mixing it up.

CERTO® Blackberry Jam

what you need

4

cups  prepared fruit (buy about 2 qt. fully ripe blackberries)

7

cups  sugar, measured into separate bowl

1/2

tsp.  butter or margarine

1

pouch  CERTO Fruit Pectin

make it

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

CRUSH blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.  (side note: I love the texture of the seeds so I leave them in.)

ADD sugar; stir. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)