Start by placing the blackberries, sugar and pectin in a large saucepan. Over medium low heat, stir to completely dissolve the sugar. You’ll want to ensure the sugar has dissolved otherwise the texture of your jam will be gritty and not smooth. To tell if the sugar has dissolved entirely, it’ll begin to produce more liquid.

Bring the mixture to a rolling boil (a boil that can’t be stirred down) over high heat for about 5 minutes. If you are using a Dutch oven like we did you should be fine, but a lighter pan may result in the jam sticking to the bottom of the pan. Rub a spoon to the bottom of the pan to ensure this isn’t happening. If so, stir the jam ever so slightly and turn the heat down a little bit.

Using a candy thermometer, once the jam has reached a 105°C/220° F it’s reached it’s setting point. At this point turn off the heat and allow to cool for about 10-15 minutes. Skim off any excess from on the top of the pan for a clean jam. If you don’t get it all no worries!

Fill your jars up to about 1/4″ from the top and get ready to enjoy!