Black Raspberry Jam

This jam is best made during berry season (late summer) and makes a very spreadable, rich berry jam by Lacey Johnston.
Makes 6 medium jars.

• 1/2 flat Blackberries
• 1/2 flat Raspberries
• 1/2 cup Purified Water
• 1 box Pectin
• 7 cups Sugar
• 6 - 8 Sanitized Jars and Lids
• 1 large Sanitized Tin Can
• 1 box Wax, for food sealing

1. Gently boil jars and lids to sanitize, let dry and cool on clean towel.
2. Rinse berries and put into large stockpot.
3. Add 1/2 cup water, cover and turn heat to medium low. 
4. Simmer 30 minutes or until bubbling and foamy, it is important to check berries often.
5. Remove from heat and mash berries with hand masher.
6. Strain 1/2 of the berries, pressing berries to remove as much juice as possible. Toss pulps.
7. Measure 5 cups of berries back into the stock pot.
8. Add 1 box pectin and cook on medium-high heat stirring constantly till bubbles remain while stirring.
9. Add sugar, stirring constantly cook 1 minute or until all sugar lumps dissolve.
10. Remove from heat and let stand for 10 minutes.
11. Remove scum from the top of berries using a large spoon and jar immediately, leaving 1" or room at top, set lid slightly on top but not closed.
12. Once cooled, place sanitized tin can sitting up in 2" of boiling water in stockpot. 
13. Put chopped wax pieces into can to melt wax.
14. Top cooled jam with 1/4" of wax.
15. Once wax is set, seal with lids and store in a cool, dark place for up to 5 years.  If unsealed, stores in fridge for up to 6 months.