30-Minute Blackberry Jam

Instructions:

1. Combine the blackberries and lemon juice in a heavy-bottomed pot. Use a potato masher to crush the berries to your preferred consistency, leaving some chunks for a rustic feel or mashing thoroughly for a smooth spread.
2. Whisk the light sugar pectin into the fruit mixture over medium-high heat. Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred).
3. Stir in the granulated sugar all at once. Return the mixture to a full rolling boil and stir constantly for exactly 1 minute until the jam thickens and develops a glossy sheen.
4. Remove from heat and skim any foam from the surface. Ladle the jam into sterilized half-pint canning jars, leaving a 1/4 inch headspace. Center the lids, screw on the rings until fingertip tight, and process in a water bath for 10 minutes.