Ladle into your jars, flip upside down to seal. They look so pretty!
by Helen Reynolds
1 dry pint blackberries
1 box pectin
3 c. water
3 c. sugar
Juice the lemons leaving behind the membranes, seeds and pith, but getting plenty of pulp.
Mash the blackberries through a strainer, getting as much juice and pulp as you can without getting too many seeds.
Use a large 6 quart pot because this really boils up. Put the blackberry juice, lemon juice and skins into the pot and boil them together for about 2 minutes. Add the pectin and 3 cups of water. Stir it all together and boil for 5 more minutes. Next, add the 3 cups of sugar all at once. Stir to dissolve and bring back to a boil. Boil for 10 minutes.
You should have your sterilized jars and lids ready at this point. Ladle into the jars, whip the rims and put on a lid. Flip the jar to seal.