How to make honey sweetened blackberry jam & preserve using mason jar cans. Full recipe step by step

Honey sweetened blackberry jam recipe.
Honey Blackberry Jam
Yield: Six 8oz jars
10 Cups Fresh Blackberries
2 Cups Honey
2 Tbs Lemon Juice
1 Tbs Calcium Water
1 Tbs Pectin (I prefer Pamona’s): amzn.to/34LdMQ2
Canning Kit: amzn.to/2YJEZ1G
Mason Jars:
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Mason Jar Lids: amzn.to/34IZiQE
Preparation: Sterilize your mason jars and lids. I like to use smaller jars for this recipe so it gets used fast after the seal is broken. Since this jam is not sweetened with sugar (which acts as a preservative) it needs to be consumed quicker. Use a jar size your family will consume in 1-2 weeks.
Once your jam is ready to put in the jars, you will want the process to move pretty quickly until the jars have been processed. You want you jam hot as the jars go into the boiling water, and your lids need to be hot to create an adequate seal. I suggest having your water for processing boiling by the time you are ready to fill the jars and your lids need to have boiled and must be kept hot until the process is done.
Step 1. Mash blackberries with a potato masher or food processor. You can use the whole berry for a jam that contains all of the seeds, or strain to remove some of the larger pieces. This is purely a personal preference.
Step 2. Place berries in a stainless steel or cast iron pot, and add 1.5 cups of the honey (you will reserve ½ cup to mix with the pectin. Add Calcium water (use small packet provided in Pomona's pectin box, ration of 1/2 tsp to 1/2 cup water) and lemon juice. Heat to a rolling boil and then reduce to medium and simmer till mixture has reduced by about 1/4 .
This will take about 20 min. If you double this recipe it will take much longer. The more you reduce the mixture, the thicker your jam will be. Stir as little as possible, just enough to keep the bottom of the pan from scorching.
During this time mix your pectin with your reserved honey, and make sure your boiling water and lids will be ready.
Step 3. Once your mixture has reduced, add remaining honey and pectin mixture. Mix well and let cook for 2 more minutes or until it thickens a bit more.
Step 4. Remove mixture from heat, and using a jar funnel, fill as many jars as you can fit in your pot of boiling water. Make sure to leave ½ inch head space.
Step 5. Wipe the rims of the jars with a wet cloth or paper towel, making sure to remove any food residue. Place hot lid on jar and screw tightly.
Step 6. Place jars in boiling water for 10 min (set timer)
Step 7. Remove jars from boiling water and let rest for 24 hours. Then they will be ready to be put in your pantry and enjoyed over the next year!