• With a blender/food processor, crush the blackberries. You will measure the blackberries based on crushed volume, not whole volume.
• Place the pectin evenly around the inside of the automatic jam/jelly maker, confirming the stirrer is in the maker.
• Add the crushed blackberries and butter.
• Press the Jam and the Enter buttons on the maker, confirming the time is set to 21 minutes.
• After 4 minutes the maker will beep, indicating it's time to add the sugar.  Pour the sugar into the mix and place the cover on top.
• The maker will do all the work and stir the mix.
• Ensure the seals and jars are ready to go and that you have the funnel, ladle and bands.
• You will also want to have a wet sterile paper towel to clean the rim of the jars after filling.
• Once complete, the maker will beep again when it is complete.
• Remove the stirrer with a pot holder and set aside.
• Begin filling each jar with the ladle and jar funnel. Leave 1/4" inch headspace (that is top from the jar) when filling.
• Clean off each jar rim to ensure there is no jam to keep the jar from sealing.
• Place a sterile seal/lid on top of each jar and hand tighten the band over the jar to secure the lid.
• Place the jars of jam into water bath and process for 10 minutes..
• Remove from the water bath and allow to cool and seal. Cover with towel to cool 12-24 hours.
• Date and label the jars, so you know what it is

Stove Top:

• If you don't have a small batch canner, place berries and pectin into a pan. Dutch oven would be good as this will boil up.
• Bring to a hard rolling boil on high heat, Stir this constantly or it will burn on the bottm.
• Add the sugar & pat of butter and continue to stir.
• Bring to a full rolling boil for 1 minute.
• Remove from the heat and skim off foam if any).
• Place in jars leaving 1/4" headspace.
• Wipe rims with clean wet towel and place lid on, hand tightening the band.
• Place jar in hot water bath and process for 10 minutes once it reaches a boil.
• Remove jars and place on towel and cover. Let sit 12-24 hours to cool.
• Check jars to confirm they have sealed, then date and label.