Thanks everyone. I'm trying the blackberry curd this morning. I started early, while it was still cool. It's supposed to get into the 90s today...Augh! Basically, it just berries, a little water, sugar and cornstarch. No eggs. I think it's going to be OK. I took out spoonfuls once in awhile to see how gelled and while it's a little softer than jam made with pectin, it'll do. I'm not following a recipe, but just going on my instincts. Fingers crossed.
I've had a lot of problems with making jam with pectin since I've moved here. I've changed the brand of pectin, used the calcium water, followed the directions to a T, but sometimes it just doesn't gel, or worse, it turns out like a hard brick. I think that it's our spring water that's causing the problems. We had very hard well water at our former home and my jam always came out great. But our spring water is very soft and variable throughout the year. If this cornstarch method works, I'm going which over.