Blackberry Freezer Jam

The children and I have stopped off a few times to pick blackberries on the outskirts of our church parking lot. Princess is a huge fan of blackberries whereas Handsome just likes to eat them while picking them--he's not so fond of them once we return home. I think he likes them when they're warmed by the sun. My little nature boy...well, except that he says "no like dirt!" whenever he realizes his hands are dirty!
Anyhow, I had the bright idea of making blackberry freezer jam so that I can stop spending a small fortune buying jam at the grocery store. It was so simple and easy--I made it during the time it took for my husband to give the children a bath. The only downside to this is that it has a TON of sugar in it. Really, a TON of sugar. Hmmm.
Here is the recipe I used--it worked out perfectly!

3 pints blackberries (6 cups)
5 1/4 cups sugar
1 box Sure-Jell

• Mash berries (I used a potato masher) two cups at a time.
• Add sugar to crushed berries.
• Stir thoroughly and then let the mixture sit for ten minutes.
• Put pectin and 3/4 cup of water in a pan and bring to a boil while stirring constantly.
• Boil for one minute.
• Add mixture to berries and stir for three minutes until sugar is completely dissolved.
• Pour mixture into containers--make sure you leave expansion room at the top of the container.
• Let your jam sit at room temperature overnight.
• Keeps in the fridge for approximately three weeks or up to a year in the freezer.
  

I have more blackberries to use up (we've gone out picking three times) and will be stockpiling more jam in the freezer! I'm using these nifty plastic containers by Bell that are suitable for freezing jam. Most glass jars (including typical canning jars) are NOT safe for putting in the freezer. I made 8 containers of jam using the recipe I posted and I think each container holds 8 oz of jam.