3 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
3 cups blackberry (300 g), crushed
3 cups sugar (600 g)
How to Make It
1. Step
Gradually add pectin into apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard for 1 minute, stirring constantly. Remove from heat.
2. Step
Immediately add prepared blackberries into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar.
3. Step
Ladle the Blackberry Freezer Jam into clean freezer jars leaving ½ inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.
