Being I am a canning novice, to ensure proper procedure I used the info on the National Center for Home Food Preservation website as a reference.
Check it out: http://nchfp.uga.edu/
or direct link for making jam and jelly here: http://nchfp.uga.edu/how/can7_jam_jelly.html
Stevie, YOU inspire me. Thanks for being you. This one is for you pollito azul!
Step 1: Supplies
2 C blackberries
1/4 C chia seeds*
1/4 C agave nectar*
1/4 C filtered water
2 TB lemon juice concentrate
Large pot, mixing spoon & bowl
Measuring cup/spoon, tongs and ladle, potato masher, veggie steamer (optional)
Although this is a vegan recipe intended to use agave nectar, you can substitute any sweetener of your choice. In one of my trials, I used local raw honey as pictured.
Also, chia was used to thicken and stabilize the jam. I chose chia seeds over the typical pectin for its supreme nutritional value. According to http://www.salbasmart.com/salba-nutrition/
Gram for Gram chia seeds provides . . .
325% more fiber than oatmeal
800% more Omega-3 (ALA) than salmon (EPA/DHA)
30% more antioxidants than blueberries (based on ORAC values)
1500% more magnesium than broccoli
200% more potassium than bananas