Blackberry Jam (without pectin)

2 quarts fresh blackberries
1/2 cup water
3/4 cup orange juice
3 TBSP lemon juice
6 cups sugar
1 TBSP grated orange peel

Cook the berries with water until heated. Strain to remove most of the seeds. (Note: thornless blackberries have more seeds than regular blackberries.) Add the orange juice, lemon juice, sugar and orange peel. Cook rapidly to the jellying point - when it reaches 220 degress on a candy thermometer. As the mixture thicken, stir to keep from scorching.

Pour boiling hot jam into hot jars; adjust the lids. Process 10 minutes in a boiling-water bath. Start the counting time when the water returns to a boil. Remove the jars from the water bath and cool on a rack.

The recipe should make 4 pint jars.