Blackberry Jam

Combine the berries and pectin in a large, heavy pot over high heat. Mix well and stir constantly until the mixture comes to a rolling boil.

Add the sugar and continue to stir until the mixture returns to a boil. Continue to stir for one minute at a hard boil.

Remove the pan from the heat and skim off any foam from the top of the jam.

Fill clean half-pint or pint jars with the jam, filling to within 1/4-inch of room. Seal containers and process in a hot water bath for 5 minutes. Remove the jars and let cool at room temperature. Store for up to 18 months.