BLACKBERRY JAM WITH NO SEEDS
Equipment needed
Large boiling water canning pot with rack
5- to 6-qt. non-reactive saucepan
Canning jars
Lids with rings
Jar funnel
Large ladle and spoon
Ingredients
5 c. fresh blackberries
7 c. sugar
1 pkg. dry fruit pectin
½ tsp. butter
Sanitize jars, lids and rings, keeping warm until ready for use. Gently wash blackberries and drain. Crush the blackberries with a potato masher. For best results crush 1 c. at a time. Sieve all the pulp to remove the seeds. Measure sugar into a bowl. Set aside. Measure blackberries and pour into saucepan. Stir in box of pectin and add ½ tsp. butter. Bring mixture to full rolling boil, stirring constantly. Stir in sugar and return to full rolling boil and let boil 1 minute, stirring constantly. Fill prepared jars with blackberry jam and seal well. Place filled jars in canning pot. Cover with water 1 inch over tops. Process for 10 minutes.
FRESH BLACKBERRY CRISP 
4 c. fresh blackberries 
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