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Message: <blockquote data-quote="swampratt" data-source="post: 4295311" data-attributes="member: 15054">Blackberry jam.  Straining and or crushing seeds. And sugar-pectin-juice amountsI made a few batches lately with the berries I have picked.Wife does not like all the seeds and some of these berries are small so that leaves less fruit juice and more seeds.I used a food processor and blended all the berries and seeds.I poured some into a wire strainer and took a hard spoon and began pushing the pulp and juice through the strainer.45 minutes later i was finished with 4.5 cups of juice.I needed 5 and had about 3/4 of a cup of seeds with some pulp attached.Oh well lets do some math on the recipe on the Sure-Jell yellow box.Cooked jam usually calls of 1 box Sure-Jell and 5 cups juice and 7 cups sugar.Now I broke it all down and came up with 2.6 teaspoons Sure-Jell,  1.5 cups of sugar and 1 cup Juice.Excellent jam.Now the last 2 batches I wanted to use the seeds and not waste so much pulp.I blended the berries in the food processor and then ran the liquefied berries through a grain mill.Yea it took a bit and was noisy but it was 3x faster than the spoon strainer method.My grain mill attaches to a kitchen aid mixer and is the same brand.Seeds got pulverized and I do believe those seeds have added protein and pectin and other good things for you.Something I found out pulverizing the seeds like that is the jam sets up much stiffer so you could back off the sugar.Some say no pectin is needed for Blackberry jam just use some lemon juice.I have not tried that.My method is cold berry juice in the pot and add Sure-Jell and mix with wire wish and cook on medium heat until it is boiling while mixing and boil for 1 minute then add sugar and mix until it all boils again.Reduce heat and small bubbly boil while mixing for 5 more minutes and then pour into jars and seal.My jars are all cleaned and then stuck into a microwave and heated for 30 seconds at a time until you can pick them up but not hold them for very long.Maybe 5  30 second runs and do this at the end when you need the hot jars.My flat lids are simmered in a pot of water.Water drained and paper towels are used to dry the lids before I place them on the hot Jam filled jars.Never had any jam go bad with this method.No water bath and no need to flip the jars upside down.</blockquote>

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