2 1/2 cups sugar
3 Tablespoons lemon juice, from one lemon
Add all ingredients to large saucepan/dutch oven. Mash blackberries with potato masher while heating over medium heat until broken down to desired size. Add half of the juiced lemon skin, for extra natural pectin.
Continue to cook until juice dabbed on chilled plate begins to gel.
Transfer to 3 pint jars. Process in boiling water bath 10 minutes.
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