Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
Crush blackberries thoroughly, one layer at a time. Sieve half the blackberries to remove seeds, if desired. Measure exactly 4 cups prepared fruit into large bowl.
Mix sugar and pectin in medium saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 1 min. Remove from heat. Immediately add to prepared fruit; stir 1 min. or until blended.
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Use this low-calorie, fat-free lower-sugar jam in place of a fat-based spread on toasted bread slices or bagel halves.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.