Blackberry Grand Marnier Jam

Wash, rinse and sanitize jars. Jars can be sanitized by boiling, or running through your dishwasher with a heated dry cycle. Spiffy, huh?

In a large stock pot, set empty jars and fill until completely covered and filled with water. Bring this to a boil so that jars are heated up.

In a small saucepan, add canning lids and bring to a simmering boil. This will soften the rubber around them, and sterilize them as well. Have jar rings at the ready.

In a large bowl using the strainer, place blackberries and scrape through the strainer, separating juice from the seeds and skin. This should yield 5 cups of juice and berry “meat.” Discard extra skins and seeds.

In a large saucepan, add berry juice and bring to a simmer. Add pectin, whisking until it is dissolved. Stir in sugar, and lastly Grand Marnier. Bring this mixture to a boil for one minute and then low to just keep warm while canning.

Extract jars one at a time from water bath, emptying of water, and using a funnel, pour in liquid jam until there is about ⅓ inch of room at the top of the jar. Wipe off the rim of the jar to make sure that it will create a good seal. Extract a lid from the small saucepan and top the jar. Screw on the ring and set aside, repeating process until all the jars are full.

When all jars are full, return them to the water bath you created while heating your jars. You may need to remove some of the water to make sure you don’t overflow the pot. Place jars in the water bath, making sure they are covered with at least ½ inch of water. Bring to a boil with jars inside for 10 minutes. Turn off heat and let jars remain in the bath for an additional five minutes, removing them with the jar lifter.

Set on the counter to seal and finish cooling. You will hear a “popping” sound when the jars are sealed. Allow to cool to room temperature. Serve on bread, scones or ice cream. Enjoy!