Remove rings and wash outsides of jars.(if they flex and pop, the jar didn’t seal put unsealed jars in the refrigerator and use those first). Lids should be solid and pulled down tight. Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface.Process for 10 minutes 0-1,000 feet altitude add an additional minute for every additional 1,000 feet in elevation.Return the water to a simmer and then set the timer. The water will cool somewhat in reaction to the addition of the jars. Water should cover the top of the jars by an inch. Use a jar lifter to gently place jars into hot water in a canning pot equipped with a rack.Wipe jar rims to remove any jam that may have spilled.Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space.Otherwise, whisk vigorously to avoid lumps. You can use your immersion blender to do this, if you have one. When the jaboticaba mixture comes to a boil, stir in the pectin and sweetener, stirring vigorously for 1 to 2 minutes to dissolve the pectin while bringing the jelly back to a boil.Meanwhile, combine the sweetener with the pectin until it's thoroughly combined.(Save the remaining calcium water in the fridge for a future batch of jam or jelly.) Measure the jaboticaba juice and 4 teaspoons of prepared calcium water into a large stock pot bring to a full rolling boil.Store the excess in the refrigerator for use in making additional jam or jelly recipes.You'll have more than you need for this recipe. Screw on a lit and shake until well-combined.Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar.Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in sugar until juices form place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars. Mash blackberries in a saucepan with a potato masher. Bring a small pot of water to a simmer and turn off the heat.Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.It can take awhile for the water to come to a boil, so get it started before you begin making the jam. Fill a canning pot with water, set the lid in place, and heat on high heat until boiling.
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