Instructions

1. Wash the blackberries thoroughly, removing any stems or leaves.
2. In a large pot, combine the washed blackberries, granulated sugar, and freshly squeezed lemon juice.
3. Using a potato masher or fork, gently mash the blackberries to release their juices, creating a juicy mixture.
4. In a separate small bowl, dissolve the pectin in 1/4 cup of water, then add to the blackberry mixture.
5. Bring the mixture to a vigorous boil over medium-high heat, stirring frequently to prevent sticking.
6. Once boiling, continue to stir for 1 minute to activate the pectin.
7. Remove the pot from heat and let the jam cool for a few minutes, allowing it to thicken slightly.
8. Pour the jam into sterilized jars, leaving a 1/4-inch headspace at the top to allow for expansion.
9. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure preservation.
10. Carefully remove the jars from the water bath and allow them to cool completely on a clean kitchen towel before storing in a cool, dark place.