Blackberry Jam Recipe - blackberries sugar

Method

• Put the berries in a preserving kettle, cover closely and let become warm, then with a wooden pestle press through a sieve fine sufficient to keep back the seeds.
• Measure the pulp and for each two c. take one c. of sugar.
• Heat slowly to the boiling point, stirring often.
• Let cook nearly half an hour, stirring almost constantly.
• Store as canned fruit, or possibly cook an hour or possibly more and store as jelly.
• This makes a particularly good sauce for cornstarch puddings and the like.