Blackberry Jelly

1. 1

   Combine berries and 2 cups water in a large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, about 25 mins or until berries are soft and pulpy.

2. 2

   Strain mixture through large piece of damp muslin into large bowl. Allow mixture to drip through cloth for several hours or overnight. Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.

3. 3

   Measure the strained liquid; discard pulp. Return liquid with sugar and lemon juice to clean large saucepan on high heat. Stir, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 20 mins or until jelly sets when tested. To test for a jelly's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.

4. 4

   Pour hot jelly into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.