Wild Blackberry Jam

About 1/4 to 1/3 of the blackberries can be under ripe. This increases the acid content of the jam and improves the texture. Use 7 cups ripe berries and 2 cups under ripe berries.

Wild Blackberry Jam
9 cups firm blackberries
1 cup water
7 cups sugar
Wash the berries well and drain them. Discard any bruised berries or ones that show any signs of imperfection. Remvoe stems and caps. Put the berries in a deep stainless steel or unchipped enamel preserving kettle that is large enough that the jam won't boil over. Add the water and bring to a boil; boil for 10 minutes watching carefully and stirring frequently. (After this 10 minute boiling time, you can put the jam through a sieve to remove the seeds if desired....then return the pulp back to the boiling point.) Add ;the sugar and continue boiling rapidly until the temperature of the jam reads between 222 and 224 degrees on a candy thermometer OR until the mixture is clear and thick. Immediately ladle or pour the hot mixture into very hot half-pint or pint canning jars. NOTE: use new lids and rings sterilized and kept hot until ready for use. Wipe the rims well with a clean, damp cloth and seal; cool, label, and date. Store upright in a drk, cool, and dry place. Refrigerate after opening. Makes 8-10 half pints or 4-5 pints.