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About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
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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.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Our wild blackberries are very seedy. I prefer to juice them prior to use in recipes. After juicing the volume is reduced by 2/3, e.g., 9 cups of ***** yields 3 cups of juice/pulp. Blackberry jam made with [8 c *****] 2-2/3 c seedless juice/pulp came out with a consistency almost like soft-**** stage candy. HELP! How much blackberry juice/pulp should be used in a Sure-Jell recipe of blackberry jam (usually 8 c ***** & 7 c sugar)?
We have a lot of wild blackberries here, and because of this, blackberry jam has been a family favorite since I was very young. This is the only recipe I have found that is nearly identical to the one my grandmother used.