Blackberry Jam II

• 4 cups crushed crushed fresh ripe, blackberries (8-9 pint baskets)
• 7 cups sugar
• 12 teaspoon unsalted butter
• 1 (3 ounce) package liquid pectin

1. In an 8-quart pan, combine the blackberries, sugar, and butter.
2. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
3. Increase heat to med-high and bring the mixture to a full rolling boil; stirring constantly.
4. Stir in all the pectin; return mixture to a full rolling boil, stirring constantly.
5. Boil, stirring constantly, for 1 minute.
6. Remove pan from heat; skim off any foam.
7. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling jars.
8. Gently stir the jam every minute or so to distribute the fruit.
9. Ladle the hot jam into hot jars, leaving 1/4 inch headspace.
10. Wipe the jar rims and threads with a clean, damp cloth.
11. Cover with hot lids and apply screw rings.
12. Process half-pint jars in a 200 water bath for 10 minutes, pint jars for 15 minutes.
13. Tip: after cooking blackberry jam, the center white cores of the berries, to which the individual seeds were attached, will rise to the surface of the jam; as you stir the jam during the 5 minute standing period before ladling it into the jars, you may skim off as many of these cores as you can findpurely optional, but recommended if entering this jam in a competition.
14. Tip: you may use frozen blackberriesyou will need 2 to 3 (16 oz.)
15. bags; do not rinse frozen berries before defrosting, and be sure to add all of the released juice to the pan, or the jam will be too thick.
16. Tip: To reduce the quantity of seeds in the jam, sieve about 1/4 of the berry pulp before measuring.

fresh ripe, sugar, unsalted butter

Taken from www.food.com/recipe/blackberry-jam-ii-309391 (may not work)