Homemade blackberry jam without the seeds.
Mash and strain seeds from blackberries. Measure out 8 cups of strained fruit for jam.
Put 8 cups of fruit and sugar in a heavy stockpot over medium heat.
Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Stir every few minutes to prevent scorching.
Boil for approximately 20 minutes until jam is set (220 degrees). Stir often to prevent scorching. Remove from heat. Ladle into clean, sterilized jars.
Wipe down rims and add canning lids and rings. Place in a hot water bath and boil jars for 10 minutes (adjust time according to elevation)