This recipe is flexible; substitute raspberries or a blend of raspberries and blackberries if you prefer.

• Rinse fully ripe blackberries in cold water and drain.

• Place berries into a stockpot.

• Crush with a potato masher to extract juice. Stir in the sugar, mixing well.

• Bring to a full rolling boil over high heat, stirring constantly.

• Add pectin and return to a full rolling boil. Boil 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.