Chuck's Blackberry Jam Recipe:

By gracious request: Just thought I'd share this. I'm a big fan of blackberry jam and hope to get a blue ribbon or best of show this year.

5 and 3/4 cups of blackberry and juice, strain some of the seeds for competition.
1 packet MCP pectin or natural apple pectin.
1/4 cup fresh lemon juice
1/4 cup Triple Sec.
8 cup of sugar

Heat fruit and juice, lemon juice, Triple Sec and pectin to a boil, while stirring.
Once at high boil, stir in all the sugar. Continue stirring.
Keep an eye on the boil. Once it hits a roiling boil (you are unable to stir it down) add two table spoons of butter to prevent foaming.
Boil and stir for exactly 4 minutes. Remove from heat and quickly ladle into sterilized canning jars.
Seal the jars and place in hot water bath for 10 minutes. Remove and set aside. Most preserves will set up in several hours, others may take up to 2 weeks.