Seedless blackberry jam

This is pretty easy stuff, but it turns out great jam. Very fruity and flavorful and best of all, no seeds to get stuck in your teeth.

Use 6 half pint cartons of blackberries (or more - just adjust your proportions)

You have to watch these like a hawk. They develop mold very quickly. Don't use moldy fruit.

I boil them in 2 cups of water. Keep a lid on the pot, you don''t want a reduction sauce here. You can start your water bath now, getting the water temperature up to boiling gradually. Wash any jelly jars, vacuum lids and tops you intend to use to store your jam.

Stir the berries and crush until they are soft and break up easily. Once you have a sort of mushy consistency, pour into your food strainer so that you can work the fruit pulp and juice through the strainer, trapping the seeds behind.

Measure your strained product. You want 3 3/4 cups of juice and pulp. Add water to make up any difference. Now set to boil, on medium heat, adding one package of powdered fruit pectin such as Sure Jell, keeping 4 cups of sugar close by.

Stir slowly until it reaches a rolling boil you can't stir down. During this time, the color of the product has been almost a cloudy wine red. Add all the sugar and stir constantly. You will see the color turn to a dark black and the liquid will seem to clear up. Once it returns to a boil, boil for exactly one minute. Stirring reduces foaming so you should not have an issue with foam. If you do, take it off the heat after one minute and skim the foam before jarring.

Make sure your jars are hot. Pouring hot liquid jam into cold jars is an experiment in the cataclysmic expansive properties of glass. In other words they break.

Pour the liquid within a quarter inch of the top, lid and screw on the top. Once all your jars are filled and sealed, move to the water bath for 15 minutes. Remove and set out to cool. You should hear the lids seat within a few minutes.

You've got jam!!