• 1 bag frozen blackberries
• 2 tsp. powdered pectin
• 2 3/4 cups sugar , divided, plus additional for coating
• 1 Tbsp. lemon juice or lime juice

Active time: 30 minutes
Total time: 30 minutes plus overnight

Puree fruit and 1/2 cup water in blender until smooth; strain out seeds.

Place 2 cups puree in a heavy-bottomed medium saucepan. Thoroughly mix pectin and 1/4 cup sugar, whisk into fruit puree, and bring to a boil over medium-high heat. Add remaining 2 1/4 cups sugar and cook mixture until it reaches 225°, stirring constantly. Stir in lemon or lime juice; cook 30 seconds more.

Pour into a lightly oiled 9" x 13" baking pan, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.

Store in a box or paper bag at room temperature for up to two weeks.