Small hard wild blackberries are difficult to mash without liquid and may be ‘pippy’, so this jam is better made with large cultivated blackberries. Mash the blackberries and stir in sugar. Leave for 20 minutes, stirring occasionally, then add pectin and stir for 3 minutes. Put into small containers, cover and seal. Leave for 5 hours at room temperature, then put into refrigerator until jelled. This may take 24–48 hours. Store in freezer. Thaw for 1 hour at room temperature before serving.
© 1978 Mary Norwak estate. All rights reserved.