Desserts

CERTO® Blackberry Freezer Jam

photo by:

kraft

Making blackberry jam is a labor of love. When it's wild berry pick'in it's time to GO! My #1 rule is never pick a berry before it's time. It's just a waste of a soon to b...read more

posted by

MOUNTAINROX

on 8/27/2008

time

prep:

30 min

total:

24 hr 30 min

servings

total:

About 5 (1-cup) containers or 80 servings, 1 Tbsp. each

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what you need

cups prepared fruit (buy about 2 pt. fully ripe blackberries)

cups sugar, measured into separate bowl

pouch CERTO Fruit Pectin

Tbsp. fresh lemon juice

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX pectin and lemon juice. Add to blackberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.

Kraft Kitchens Tips

How To Measure Precisely

To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.