The previous bowl of blackberries made 17 jars of Jam. 5 – one pints and 12 – 1/2 pints. I ran out of sugar on the last batch recipe, so 3 of the one pint jars were made using 5 c. sugar to 4 c.mashed blackberries. Because of the reduced sugar in those 3, they’ll go in the fridge for storage.

If what I’ve read is correct, less sugar prevents the preservation that would allow for room temp. storage. Does anyone out there have any experience with that? I would really like to use less sugar, but I don’t want to poison the family trying to store a low sugar recipe on the shelf. At least they won’t contain high fructose corn syrup and other fun things.

Just on a fun note, canning sure was easier with the large pot and real canning jars instead of a pasta pot and taco bell sauce jars! I don’t recommend doing that unless you assure they get refrigerated and used up within 3 months.