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  • 3 cups ripe, fresh blackberries rinsed and drained
  • 5 1/4 cups sugar
  • 1 box pectin for freezer jam (canning sections of supermarkets)
  • 1/2 cup water


  1. Place berries in a large bowl. Add sugar and toss well. Let stand about 15 minutes. Stir often.
  2. Combine pectin and water in a small saucepan; stir until pectin dissolves. Place over medium to high heat; bring to a boil and boil 1 minute.
  3. Add pectin to berries and stir about 3 minutes.
  4. Pour jam mixture into clean canning jars, leaving about ½ inch headspace. Add lids to each. Let stand at room temp 18 to 24 hours and then freeze until ready to use. Makes about 7 cups.

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The recipe was originally published as Blackberry Freezer Jam on

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