Blackberry Jam with Low Sugar Pectin

Instructions:

1. Place the rinsed blackberries in a heavy-bottomed pot.
2. Use a potato masher to crush the berries until you reach your preferred consistency.
3. Stir in the lemon juice to stabilize the color and prep the pectin.
4. Whisk the low-sugar pectin into the mashed fruit over medium heat.
5. Increase heat to high and bring the mixture to a full rolling boil, stirring constantly to prevent the bottom from sticking.
6. Gradually stir in the granulated cane sugar and return the mixture to a rolling boil.
7. Continue boiling hard for exactly 1 minute, then remove from heat immediately.
8. Skim off any foam from the surface with a spoon for a clear finish.
9. Ladle the hot jam into sterilized jars, leaving 1/4 inch (6mm) of headspace.
10. Wipe the rims clean, apply lids, and tighten rings to fingertip tight.
11. Process in a boiling water bath for 10 minutes.