• Start by cleaning your berries and jars. If you’re canning, prepare your water bath.
• Add the berries to a large saucepan and turn it on medium-low heat. Since my berries were frozen, I stir them until they are soft and can be mashed.

  Once they are thawed, add the ACV or lemon juice and mash them. I use my stick blender because I like the fine texture it gives me, and I keep the pulp and seeds in my jam.
• If yours are fresh, use medium-low heat. Add the ACV or lemon juice and mash the blackberries.

  If you want to remove the seeds, use a potato masher so the seeds are large enough to be strained out.
• Simmer for 5-10 minutes.
• Seedless Option: This is optional. I Do Not remove them from my jam because we like it that way. You can use a fine mesh strainer, a colander with cheesecloth, or any strainer you have to separate the seeds from the juice.

  Measure out 8 cups of berry juice and add it to a large stock pot. For a traditional jam, add a couple of spoonfuls of seeds back in.
• Add Sugar to the pot with the berries (or juice if you strained them): Stir in the sugar and cook on medium-low heat until it dissolves.

  Add 4 cups of sugar, stir, and taste, adding one cup at a time to achieve your desired sweetness, tasting between each addition. We like a tart jam, so I add 5 cups to mine.
• Increase the heat to medium-high and bring the mixture to a rolling boil.
• Add Pectin: Once the jam is at a rolling boil, sprinkle the pectin over the top of the jam and still well. Boil for one minute and check the jam to see if it’s ready.
• No Pectin Option: If you prefer a pectin-free jam, blackberries’ natural pectin will do the job. Cook the mixture until it reaches 221°F, then do the jam test to ensure it’s set.
• Jam Test: Use a spoon to drop a small amount of jam onto a small, cold plate. Let it sit for a minute, then run your finger through the jam. If it holds its shape and doesn’t run, your jam is ready.

  If it’s too runny, boil it one minute longer and test again. Repeat until the jam is ready to set. This simple test ensures your jam has the right consistency before you jar it up.
• Pour into Jars: Use a funnel to pour the hot jam into prepared jars.
• Wipe the mouth of each jar clean, then put the lids and rings on the jars.

Preserving Your Jam:

• Canning: Process in a boiling water bath for 10 minutes. Use a jar lifter to add the jars to the water bath canner and to remove them. They are HOT, so use caution.

  Place the hot jars on a heat-proof surface—I use an old bath towel—and let them sit for 24 hours to seal properly.
• Check the seals before storing the jam jars in a cool, dry place for up to a year.
• I have used jam that was three years old and it was still delicious. The nutritional value falls after one year, but not the flavor. Use your good judgment when you open a jar.
• Freezing: Let the jam cool in the jars at room temperature for 24 hours, then store it in the refrigerator for up to a month or in the freezer for up to a year.
• Adjust processing time for altitude when canning using teh altitude chart in the post.