This recipe is flexible; use raspberries or a blend of raspberries and blackberries if you prefer.
Makes: 6 pintsHands-on: 30 minutesTotal: 35 minutesDifficulty: Medium
Makes: 6 pints
- 3 quarts blackberries
- 7½ cups granulated sugar
- 2 pouches (3 oz.) liquid pectin
- Rinse blackberries in cold water and drain. Place blackberries in 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.