Blackberry Jam in 40 Minutes

Instructions:

1. Place the rinsed blackberries in a heavy-bottomed pot.
2. Use a potato masher to crush the berries until they reach a chunky-smooth consistency, leaving a few whole berries for texture.
3. Stir in the lemon juice and the low-sugar pectin powder until fully incorporated.
4. Turn the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly to prevent sticking.
5. Once boiling, stir in the sugar all at once.
6. Return the mixture to a rolling boil. Using a digital candy thermometer, ensure it reaches 220°F (104°C). Maintain this boil for exactly 1 minute.
7. Remove from heat and use a metal spoon to skim off any white foam from the surface.
8. Ladle the jam into sterilized jars, leaving 1/4 inch (6mm) of headspace.
9. Wipe the rims clean, center the lids, and tighten the rings to finger-tip tight.
10. Process the jars in a water bath canner for 10 minutes.