Uncooked Blackberry Jam Recipe
Yield: 7 half-pintsRecipe by luhu.jp
Ingredients:
1 quart: Blackberries,
1 cup: Water,
5 cup: Sugar,
1/4 tsp: Ground cinnamon,
1 package: Powdered pectin, 1 3/4oz
1/4 tsp: Ground cloves,
Directions:
Crush enough blackberries in a large bowl with a potato masher to
measure 3 cups. Stir in the sugar, and let the berry mixture stand
20 minutes, stirring occasionally.
Combine the pectin and water in a saucepan; bring to a boil, stirring
constantly. Boil 1 minute.
Add the pectin mixture, cinnamon and cloves to the blackberry mixture,
stirring 2 to 3 minutes or until all the sugar dissolves.
Spoon the jam into the jars or freezer containers, filling to within a
1/4-inch from the top; seal. Let stand at room temperature 24 hours
or until set. Store in the refrigerator or freezer.
** Progressive Farmer -- May 1995 ** Posted by The WEE Scot --
Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95
Source from luhu.jp
measure 3 cups. Stir in the sugar, and let the berry mixture stand
20 minutes, stirring occasionally.
Combine the pectin and water in a saucepan; bring to a boil, stirring
constantly. Boil 1 minute.
Add the pectin mixture, cinnamon and cloves to the blackberry mixture,
stirring 2 to 3 minutes or until all the sugar dissolves.
Spoon the jam into the jars or freezer containers, filling to within a
1/4-inch from the top; seal. Let stand at room temperature 24 hours
or until set. Store in the refrigerator or freezer.
** Progressive Farmer -- May 1995 ** Posted by The WEE Scot --
Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95
Source from luhu.jp