advice please

Really old fashioned advice here, I've never even considered making jam in a bread maker (don't have one anyway). Used to be a pound of sugar per pound of fruit, but the healthy eating mob have scuppered that. However, if you use less sugar the jam will not set or keep as well. Blackberries are low in pectin which means that even with the above proportions of fruit to sugar the jam won't set well. You can either add commercial pectin, lemon juice, or cooking apples. If using pectin you shouldn't need lemon juice, likewise if using lemon juice you won't need pectin, etc ad infinitum. I don't like seeds in jam, so if making berry preserves I usually make jelly instead - this merely means stewing the fruit gently until soft, straining through muslin or a jelly bag and using the resulting juice to make your preserve. In this case it is a pint of juice to a pound of sugar, plus pectin or lemon juice if needed.

Thanks rustylady, you've saved the day-or the jam!
raine