7 cups whole firm – ripe, fresh blackberries,
-rinsed and drained
6 -1/4 cups sugar
3 -ounce package of liquid pectin
1/2 teaspoon butter
Have 6 or 7 clean, half-pint jars, lids and rings ready.
Layer the blackberries in a large, heavy saucepan or dutch oven alternately with about half of the sugar. Do not stir. Allow to set for 30 or 40 minutes.
Heat the mixture at low-medium heat, stirring slowly and continuously to prevent sticking. When sugar is dissolved, add the remaining half of the sugar, one cup at a time. Again, heat until sugar is dissolved, stirring continuously. Add the butter, and stir to incorporate.
Bring mixture to a full rolling boil at medium-high heat, stirring continuously. Add the pectin and, stirring continuously, return the mixture to a full rolling boil. Boil for one minute, stirring continuously. Remove pan from heat, and skim off any foam, if present.
Allow the mixture to cool for 5 minutes before filling the jars. This will prevent floating fruit. Slowly stir the preserves to evenly distribute the fruit, then ladle the preserves into the jars, leaving a quarter-inch headspace. Wipe jar rims with a clean, damp cloth, cover with hot lids and screw the rings on. Process jars in a 200∞F water bath for 10 minutes. Makes 6 or 7 half-pint jars.