Blackberry Jam.
After picking over the berries, put them in the preserving kettle and set on the range. Stir the fruit frequently. Let it boil for twenty minutes, counting from the time it begins to bubble. Take it from the fire and rub it through a sieve fine enough to keep back the seeds. Measure the strained mixture and put it back in the preserving kettle with a pint and a half of granulated sugar for every quart of strained fruit. Heat the preserve slowly and stir frequently. Let it simmer for forty-five minutes; then put up the jelly in tumblers.
If the fruit be of the large, soft kind that has few seeds, it need not be strained.