I made this batch of jam the “real” way meaning that I actually cooked it in the pot. It was much easier than I thought it would be and I love how it turned out!
56 oz. fresh blackberries
1 cup apple juice
1 pkg. no sugar needed pectin
Wash blackberries. In bowl, crush fruit with potato masher (I don’t actually have one, so I crushed them with a whisk). Pour into pot with apple juice. Begin heating over medium heat and gradually stir in pectin. Bring to a roiling boil. Add honey. I used probably about 1/4 cup (I forgot to measure!). Test the jam by taking a spoon and dipping it in. As it cools, it should gel up a bit. When it’s to your liking, turn the heat off and spoon into jars. It will thicken as it cools in the jars, too. This batch made about 8 1/2 jars, and it was delicious!