Blackberry Freezer Jam
Yields about 9–10 half-pint jars (or equivalent)
Ingredients
4 cups crushed blackberries
(from frozen, thawed and well-drained)
7 cups granulated sugar
2 (2-oz) packages MCP pectin
¾ cup water
Instructions
Thaw blackberries completely. Drain off excess juice (save it for smoothies!). Lightly mash berries — chunky is fine. Measure exactly. Jam chemistry is picky.
Prepare containers by washing jars and lids. No need to sterilize for freezer jam.
Measure 4 cups crushed blackberries. Put into a large bowl and set aside. Add 7 cups sugar to berries. Stir very well (2–3 minutes). Let sit while you prep pectin. The sugar should start dissolving.
In a saucepan, combine:
2 pouches MCP pectin
¾ cup water
Bring to a full rolling boil (can’t be stirred down). Boil 1 full minute, stirring constantly. Remove from heat immediately.
Pour hot pectin mixture into the berry/sugar bowl. Stir constantly for 3 minutes. Make sure sugar is fully dissolved (no grainy feel).
Pour jam into containers. Leave about ½ inch headspace. Wipe rims, add lids. Let jars sit at room temp for 24 hours. Jam will thicken as it sets.
Refrigerate up to 3 weeks. Freeze up to 1 year.
