- blackberries, 3 to 4 quarts (enough to make 5 cups of pulp)
- 4 cups sugar
- zest from two oranges
- 1/2 cup Grand Marnier
- 1 box (pink) Sure Jell pectin
Prepare the pulp by running the berries through a chinois or food mill. (Otherwise, pulse them lightly in a food processor or crush them with a potato masher, and press through a sieve until only the seeds remain.)
Measure 5 cups of pulp and proceed to follow the cooked jam directions in the Sure Jell package, adding the orange zest ad Grand Marnier to the saucepan with the fruit.