2 quarts fresh blackberries (1/4 of which are unripe)
6 cups granulated sugar
Wash berries and cook in saucepan
over moderate heat until juice begins
to flow and berries are soft.
Run through a food mill to obtain
juice and pulp. Measure out 4 cups
of juice and pulp mixture and place
in preserving pot. Bring to a boil.
Add sugar and cook over moderate heat
until candy thermometer reaches about
220 degrees F (about 30 minutes).
Pour into jars and seal. Extra juice
and pulp may be kept in refrigerator for
2 weeks or frozen for making another batch
of jam later.
Yields 6 half pints.