Blackberry Preserves (Canning)
This recipe is flexible; use raspberries or a blend of raspberries and blackberries if you prefer.
INGREDIENTS | MAKES ABOUT 6 PINTS
- 3 quarts blackberries
- 7 ½ cups granulated sugar
- 2 3-ounce pouches liquid pectin
Rinse fully ripe blackberries in cold water and drain.
Place blackberries into a stockpot.
Crush with a potato masher to extract juice. Stir in the sugar and mix well.
Bring to a full rolling boil over high heat, stirring constantly.
Add pectin and return to a full rolling boil. Boil hard for 1 minute. Remove from heat.
Skim off foam. Ladle preserves into sterilized jars. Wipe rims. Cap and seal. Process in water-bath canner for 5 minutes.