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Mash and strain seeds from blackberries using a chinois. Measure out 8 cups of strained fruit for jam.
Put 8 cups of fruit, sugar and lemon juice in a heavy stockpot over medium heat.
Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Stir every few minutes to prevent scorching.
Boil until jam is set (220 degrees at sea level and -2 degrees for every 1000 feet above sea level.. 1000 feet 218°). Jam needs to reach temperature in order to thicken. Stir often to prevent scorching. Remove from heat. Ladle into clean, sterilized jars leaving a ¼ inch headspace.
Wipe down rims and add canning lids and rings. Place in a hot water bath and boil jars for 10 minutes (adjust time according to elevation - see notes below)