10 cups fresh or frozen blackberries
2-3 teaspoons of freshly grated ginger root, to taste
1 tablespoon orange zest
Juice of 1 orange (about 4-5 tablespoons)
7 cups organic cane sugar
1 packet powdered pectin
Rinse fresh blackberries or thaw frozen blackberries, mash with a potato masher in single layers until fully crushed. You can leave the seeds in your jam, but if you prefer less or no seeds, after mashing, put berries through a fine mesh sieve. Measure mashed and/or sieved berries to have 5 cups.
Use fine grater to grate peeled ginger root. The more ginger, the spicier. If the berries are especially sweet, you may choose to add extra ginger for a nice balance.
Add the zest of an orange, the zest can be as fine or large as you prefer. A bit larger size zest gives nice color in the jam. Use the juice of a whole orange.
Mix berries, ginger, orange zest and orange juice together in a 6-8 quart saucepan over medium heat. Mix until fully combined. Gradually add powdered pectin. Add sugar and mix until fully combined. Bring mixture to a full rolling boil over med-high heat, that doesn’t stop boiling when stirred. Add full measure of sugar, stirring to dissolve. Return mixture to full rolling boil and boil hard for one minute, stirring constantly.
Remove from heat, stir and skim any foam off of top.
Pour jam into hot, sterilized jars, clear jar rims and thread tops of any jam residue with a clean, damp cloth. Apply lids to jars, then apply bands and adjust until fit is fingertip tight. Process in a water bath canner for 10 minutes following home canning instructions from a recognized source such as the National Center for Home Food Preservation.