INGREDIENTS

INSTRUCTIONS

Pour half of the blackberries into saucepan; cover and cook over low
heat for about 10 minutes or just until softened. Crush and press
through sieve or food mill equipped with fine disc.
In large heavy saucepan, combine blackberry puree with remaining
blackberries.  Crush; stir in lemon juice and sugar.  Bring to full
rolling boil over high heat and boil vigorously, stirring frequently,
for 10 to 12 minutes or until jam sets.  Remove from heat; skim off
foam. Stir for 2 to 5 minutes to suspend berries throughout jam.
Fill and seal jars.  Makes about 6 cups.  Typed in MMFormat by
cjhartlin.msn@attcanada.net  Source: Canadian Living Summertime
Cooking
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr
27, 1999

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