Directions for Immediate Use

• 1). Combine the water, sugar, cornstarch and lemon juice in a medium saucepan and simmer until boiling, stirring constantly.
  
  
• 2). Stir blackberries into the syrup mixture and continue to cook for five minutes.
  
  
• 3). Pour the blackberry mixture into a prepared pie crust and bake at 375 degrees for one hour.
  
  

Saving for Future Use

• 1). Sterilize a quart jar by placing it in a dishwasher on the sterilize cycle or in boiling water for five minutes.
  
  
• 2). Combine water, sugar, cornstarch and lemon juice in a medium saucepan and heat on medium low temperature until boiling, stirring constantly.
  
  
• 3). Add the blackberries to the syrup and stir. Continue to cook at the same temperature for five minutes or until the mixture is boiling. Fill the hot, quart jar with the blackberry mixture. Use a funnel to ensure less spillage.
  
  
• 4). Wipe a damp, paper towel or cloth around the rim of the jar to remove any debris or excess liquid and then place the cap and lid onto the jar.
  
  
• 5). Process the jar in a hot water bath for 30 minutes at 210 degrees. Remove the jar from the hot water and place on a towel to cool.