BLACKBERRY JAM
(7 or 8 half-pint jars)

9 cups crushed blackberries
6 cups sugar

Sterilize canning jars.  Combine berries and sugar.  Bring slowly to a boil, stirring occasionally until sugar dissolves.  Cook rapidly to or almost to, jelling point, depending upon whether a firm or soft jam is desired.  As mixture thickens, stir frequently to prevent sticking. 

Pour hot jam into hot jars, leaving ¼ -inch head space.  Wipe jar rims and adjust lids.  Process 5 minutes in boiling water bath.  Note:  If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill, then add sugar and process as above. 

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Old Fashioned Blackberry Pie

1 c. sugar
2 Tbsp. minute tapioca
1/8 tsp. salt
½ tsp grated lemon peel
3 c. fresh blackberries
1 Tbsp. butter or margarine

PASTRY FOR 9 INCH PIE, DOUBLE CRUST

2 c. flour
1 tsp. salt
¾ c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl.  Add blackberries and lemon peel.  Stir and set aside while making crust.  Pastry crust:  Sift flour and salt into a bowl.  Cut in shortening with blender.  Add water and toss lightly.  Make two balls.  Roll out bottom crust.  Place in pie pan and add filling.  Dot with butter on top of filling.  Roll out top crust.  Dampen lower crust edge.  Place top crust on.  Seal edges.  Cut designs with sharp knife for escape of steam.  Sprinkle with a small amount of sugar.  Bake 425 degrees for 15 minutes, then 375 degrees for about 40 minutes.