Blackberry Jelly

1. 1

   FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.

2. 2

   FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.

3. 3

   Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.

4. 4

   Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.

5. 5

   Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!

6. 6

   Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.

7. 7

   Remove from heat and skim off any foam.

8. 8

   Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.

9. 9

   Process in a hot water bath for 5 mins or use the inversion method.

10. 10

    NOTE: All instructions are included with pectin.

11. 11

    Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.

12. 12

    Have fun and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.