Prepare jars, lids and bands for canning. Start hot water bath on a separate burner.

Rinse fresh blackberries and put in a large pot.

Add sugar and mash the berries to release juices.

Cook over medium heat until it boils and then add lemon juice.

Continue cooking and stirring for 20-25 minutes. Watch the foam and stir it back down as needed.

Add pectin and stir for 1-2 minutes to thicken.

Remove from heat and carefully ladle into sterilized jars. Leave ¼ inch headspace and wipe rims with a clean damp towel. Finger tighten lids with bands. If the last jar isn’t completely filled, let it cool on counter and then store in fridge for 3 weeks.

Process in canning bath for 10 minutes and remove. Place on heat resistant surface. Do not touch for 24 hours at which point check the lids for proper sealing. If pressing the lid makes a ‘pop’, it’s not sealed and must be stored in the fridge for up to one month. The properly sealed jars can be stored for 12 months in a cool dark space.