Blackberry Jam with Low-Sugar Pectin

Instructions:

1. Place the blackberries in a heavy-bottomed pot and use a potato masher to crush the berries to the desired consistency.
2. Stir in the lemon juice and low-sugar pectin. Heat the mixture over medium heat, stirring constantly, until the berries reach a simmer.
3. Pour in the sugar all at once. Increase the heat to high and bring the mixture to a full, rolling boil. Boil hard for exactly one minute, stirring vigorously to prevent scorching.
4. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Remove air bubbles, wipe rims, apply lids, and process in a boiling water bath for 10 minutes.