Recipe: Homemade Blackberry Jam

It's berry season on the farm and we get requests for chef Eva's blackberry jam recipe. This is a full bodied jam with the seeds. You can use a strainer if you want to take out some of the seeds.

5 cups of crushed blackberries (we use a potato masher to crush them in a flat bottomed bowl)
7 cups sugar
1 pkg (1-3/4 oz) of Sur Jell pectin

Place the crushed berries in a large pot, about 8 quarts
Measure out the sugar in a bowl and separately have the pectin ready in a bowl
Add all the pectin to the crushed berries a small bit at a time
Heat the berry mix on high heat, stirring constantly, until it comes to a full, rolling boil
Add sugar all at once and stir until well mixed
Bring mixture back to a rolling boil stirring constantly
Boil for one minute
Remove from heat and ladle into clean hot jam (sterilized in hot water or a dishwasher) jars leaving about 1/2 inch space at the top of each jar when filling
Wipe the jar rim clean and put on canning lid and jar ring tight (ring and lid need to have been boiled)
Preheat a large deep pot with water (half full) and bring to a boil while cooking the jam mix
Place the jam jars in the hot water making sure all jars are covered by at least one inch of water
Boil for a minimum of 10 minutes
Remove and set on a towel to completely cool
Tighten jar rings when cool