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Seedless Blackberry Jam Recipe

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This recipe for Seedless Blackberry Jam, by , is from Ladies of Harley Cruisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Moats

Category:
Category:

Ingredients:  
Ingredients:  
6 cups blackberry pulp (8-9 cups blackberries)
4 cups sugar
2 tsp cinnamon
1 tsp freshly grated nutmeg
1 lemon, juiced and zested
1 packet liquid pectin

Directions:
Directions:
Prepare jars for canning (wash, rinse, heat in boiling water at least 15 minutes). In a large pot combine fruit pulp and sugar. Bring to a simmer. Add cinnamon, nutmeg and lemon juice and zest. Stir to combine. Bring the mixture to a boil, stirring frequently. When the mixture appears to thicken a bit, add the pectin and bring to a hard boil for at least 5 minutes to activate the pectin. Check gel stage by placing a few drops in a small glass bowl and place in the freezer. If within a minute or so, the consistency is that of a gel, then fill the jars, top with sealing lids and rings and place in a hot water bath for 10 minutes. Remove and cool. If gel stage hasn't been reached, then continue to boil until a gel consistency is reached.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
Approximately 1 hour.

 

 

 

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