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Blackberry Jam
Use three fourths a pound of sugar to a pound of fruit; cook the fruit a little, mashing it meanwhile; add the sugar and set aside over night. Cook the next day until thick.
How your great-grandmother filled the cellar every autumn: the 1915 standard guide to canning, preserving, pickling and jelly making.
Home › Preserving › Blackberry Jam
Use three fourths a pound of sugar to a pound of fruit; cook the fruit a little, mashing it meanwhile; add the sugar and set aside over night. Cook the next day until thick.