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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
Crush youngberries thoroughly, one layer at a time.
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7
Place in saucepan; bring to full rolling boil (a boil that doesn't stop bubbling when stirred).
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8
Remove from heat.
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9
Place three layers of damp cheesecloth or jelly bag in large bowl.
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10
Pour prepared fruit into cheesecloth.
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11
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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12
Press gently.
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13
Measure exactly 3-1/2 cups juice into 6- or 8-qt.
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14
saucepot.
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15
Add lemon juice; mix well.
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16
Stir pectin into prepared juice in saucepot.
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17
Add butter to reduce foaming.
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18
Bring mixture to full rolling boil on high heat, stirring constantly.
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19
Stir in sugar.
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20
Return to full rolling boil and boil exactly 2 min., stirring constantly.
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21
Remove from heat.
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22
Skim off any foam with metal spoon.
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23
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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24
Wipe jar rims and threads.
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25
Cover with two-piece lids.
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26
Screw bands tightly.
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27
Place jars on elevated rack in canner.
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28
Lower rack into canner.
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29
(Water must cover jars by 1 to 2 inches; add boiling water, if necessary.)
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30
Cover; bring water to gentle boil.
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31
Process 5 min.
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32
Remove jars and place upright on a towel to cool completely.
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33
After jars cool, check seals by pressing middle of lids with finger.
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34
(If lids spring back, lids are not sealed and refrigeration is necessary.)
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35
Let prepared jars stand at room temperature 24 hours.
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36
Store unopened jams and jellies in cool, dry, dark place up to 1 year.
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37
Refrigerate opened jams and jellies up to 3 weeks.
