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1. Pick over the berries carefully, removing any stems and discarding fruit that is badly bruised or shows signs of mold. Do not discard any under-ripe berries; although tarter than ripe ones, they contain more pectin-the substance that jells the fruit.
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2. Wash the blackberries briefly in a large sieve or colander set under cold running water and drop them into a heavy 4- to 6-quart enameled casserole. Add the water and sugar, and bring to a boil over high heat, stirring until the sugar dissolves.
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3. Reduce the heat to moderate and, stirring from time to time; cook uncovered until the jam reaches a temperature of 221° (or 9° above the boiling point of water in your locality) on a jelly, candy or deep-frying thermometer.
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4. Remove the pan from the heat. With a large spoon, carefully skim off the foam from the surface and ladle the blackberry jam into hot sterilized jars.
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