Blackberry Jam

The season of black berry is over.
I picked them everyday during summer and kept them in freezer.
The fruits I picked everyday were only four or five, but when I weighed all the fruits, it was almost 3 pounds!

This was enough to make jam.

I never made blackberry jam so didn't know the best way to remove seeds.
There were recipes for blackberry jam but there wasn't a universal agreement on how to remove seeds, so I decided to cook first, then remove seeds when fruit became softer.

I don't like it too sweet, so used sugar half of the weight of fruits.
Leave the fruits and sugar for a while until fruits start to release the juice.

Cook with low heat a little bit, and strained to remove seeds.
It was a tedious process, but JC just came home and took over the duty. Thanks! You are the best!

After removing seeds, keep cooking until the liquid becomes sticky.
Pour into the sanitized bottles, and cover.

I didn't add any extra pectin. I think blackberries (or their seeds) contain a lot of pectin. 

I'm already using this for breakfast bread.
Not too sweet, easy to spread.
I thought about making jam without removing seeds, but now I'm glad I did (or he did).