Blackberry Jam

2 quarts fresh blackberries

1/2 cup water

3/4 cup orange juice

3 Tbsp lemon juice

6 cups sugar

1 Tbsp grated orange peel

Cook the berries with water until heated. Strain to remove most of the seeds. Add the orange and lemon juices, sugar and peel.

Cook rapidly to the jellying point, either using the sheet test or until it reaches 220 degrees (F) on the candy thermometer. As the mixture thickens, stir to keep from scorching.


Pour boiling hot into hot jars; adjust the lids. Process 10 minutes in a boiling-water bath. Start the counting time when the water returns to a boil. Remove the jars from the water and cool on a rack.

Makes four 12-ounce jars.