Blackberry Jam with Powdered Pectin

Instructions:

1. Rinse blackberries thoroughly and remove any stems or debris.
2. Place the berries in a heavy-bottomed pot and use a potato masher to crush them to the desired consistency.
3. Stir in the lemon juice and the unsalted butter.
4. Stir in the powdered pectin until completely dissolved.
5. Turn the heat to medium-high and bring the mixture to a full rolling boil.
6. Pour in the sugar all at once and stir vigorously to ensure it is fully incorporated.
7. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
8. Remove from heat and skim off any remaining foam from the surface with a metal spoon.
9. Ladle the hot jam into sterilized jars, leaving 1/4 inch (6mm) of headspace.
10. Wipe the rims clean and secure the lids and bands.
11. Process jars in a water bath canner, covered by at least 1 inch of water, for 10 minutes.
12. Remove jars and let them sit undisturbed for 24 hours to ensure a proper seal.