4 Cups Crushed Blackberries
7 Cups Sugar
6 Tsps Dry Pectin or 3 ozs Liquid Pectin
Canning Jars and Lids
Water Bath Canner or Large Stock Pot and Lid
Before canning anything you must sanitize your jars and lids. The easiest way to sanitize the jars is by putting them on a rack in your sink and to pour boiling water in and over the jars. Place your lids in a saucepan of boiling water. Drain jars and place upside down on a towel on the table or whatever you are using as your work station. Leave the lids in the water as you will not be taking them out until it is time to seal your jars at which time you will using a clean dry cloth to dry off the lids.
Prepare the blackberries by removing any stems on them. Place the berries in a sink full of cold water and stir gently with your hands for a few seconds to clean them. Place the blackberries into a strainer to drain them.
Preparing Berries Directions
After they are cleaned place them in a food processor or chopper. If you have neither of these you can place the berries in a large bowl and use a mashed potato masher to smash them.
Use an 8 quart pot to put the pureed berries in. Stir sugar into the berries and mix them well. Bring a full rolling boil being sure to stir constantly. Add the pectin and return to a full boil for 1 minute and stirring constantly. Be careful as the mixture is very hot.
Take the pot from the heat and remove and discard any foam that is on top using a metal spoon not plastic or wood.
Use a ladle to put the preserves immediately into the jars. Fill the jars to within 1/8 inch of the top of the jars. Wipe off any preserves that are on top of the rim and threads of the jars.
Using tongs remove the jar lids from the hot water. Dry them with a clean dry cloth and place them on top the jars. Screw the rings on top just hand tighten the rings.
Place jars in your water bath canner or large stick pot of boiling water. Put lid on pot and boil for 5 minutes, use tongs to remove jars, being careful not to burn yourself. Place jars on towel to wait for them to seal.
You should start hearing the jars pop as they seal. After one hour press on the top of the lid and make sure the jars have sealed.
If any jars have not sealed place them in the refrigerator and use within two weeks. Sealed jars can be stored in your cabinets or pantry for up to one year.