about 3 qtsp. ripe blackberries
7 1/2 c. sugar
2 (3 oz.) pkg. liquid fruit pectin

Sort and wash berries. Remove any stems or caps. Crush berries to extract 4 cups juice. Combine juice and sugar in a large saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. Boil hard 1 minute, stirring constantly. Add pectin and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon. Pour quickly into hot sterilized jars, leaving 1/2-inch headspace. Seal with a 1/8-inch layer of paraffin. Cover with lids.

Yield: about 4 pints.