u/Gloomy_Register7612

I am using the blackberry recipes found here: https://www.ballmasonjars.com/pectin-calculator.html.

OK I feel very stupid, this is a total newbie question... but...

I want to make deseeded blackberry jam.

I started with frozen blackberries, got them to room temp, warmed them up a little and then put them through my OXO food mill. I did NOT drip the juice through a jelly bag.

So I just noticed Ball's recipes for jam vs jelly are somewhat different.

So do I use the jam calculations or the jelly calculations?