Ruth Feeney's Blackberry Jelly

1. 1

   Pour about 2 cups water into a large stock or soup pot.

2. 2

   Add berries and crush them with a potato masher.

3. 3

   Bring to a boil and turn off the heat.

4. 4

   Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl.

5. 5

   (Make sure no seeds get through).

6. 6

   This should yield about 3 1/2 cups of juice.

7. 7

   (If you need more liquid, add apple juice or water).

8. 8

   Pour blackberry juice black into the pot.

9. 9

   Add lemon juice and pectin and bring to a boil.

10. 10

    Add sugar and boil 1 minute.

11. 11

    Add butter.

12. 12

    Pour mixture into 4 pint jars.

13. 13

    Pour a half-inch layer of paraffin over top of each jar and seal them.

* Per serving · 4 servings · Values may vary.

No additional tips available.