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Blackberry Jam

  • Makes 3 pints.


  • 9 cups (about 4 lbs.) crushed blackberries
  • 6 cups sugar
  • 1/2 teaspoon lemon juice


Combine blackberries and sugar in a large Dutch oven; slowly bring to a boil, stirring occasionally, until sugar dissolves. Add lemon juice. Boil 30 to 40 minutes, stirring frequently, until jam reaches desired consistency. Skim off foam with a metal spoon. Quickly ladle jam into hot sterilized jars, leaving 1/4-inch headspace; cover at once with metal lids, and screw bands tight. Process in boiling water bath for 15 minutes.

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