Without Pectin

3 reasons you should make homemade jam:

It's better!

It's healthier!

It saves money!

2 Ingredients:

— Blackberry purée — Pure Cane sugar

"This recipe made the best blackberry jam I have ever turned out perfect! No problem with it jelling…" —Linda Allen

Purée your berries, using a blender, for 2 to 3 minutes.

In a stock pot, bring the blackberry purée and sugar to a boil for 20-24 minutes, stirring constantly.

Place the mixture in a cake pan, and let it stand for 3+ hours. As it cools, it will begin to set and jell.

Decide whether you want to can or freeze the jam. I froze mine.

Lather your old-fashioned blackberry jam on a slice of toasted bread and...