Old Fashioned Blackberry Jelly
| Servings | Prep Time |
| 8half-pint jars | 15minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
Juice
- 4cups Blackberries
- 4cups wateror just enough to cover berries
Jelly
- 3 3/4cups blackberry juice
- 4 1/2cups sugar
- 1box powdered pectin1 3/4 ounce size
- 1/2teaspoon butter
Instructions
- In a large saucepan, lightly crush and mash the berries, then add the water and bring just to a boil.
- Reduce heat and cook on medium for 20 minutes.
- Remove from heat. Into a medium mixing bowl, strain the berries through cheesecloth, a large wire mesh strainer or sieve. If needed, add a weight to the pulp to speed up the dripping (a canning jar filled with water will work). But, if the juice is put through a press or sieve with added weight, restrain through cheesecloth to prevent cloudiness.
- In a large saucepan, add the juice, pectin and butter (the butter will reduce any foam from forming). Over high heat, bring to a full rolling boil while stirring constantly.
- Mix in the sugar, return to a rolling boil and boil for exactly one minute, while stirring constantly.
- Remove from heat and skim off any foam.
- While the juice is hot, quickly ladle into hot, sterilized jars, leaving 1/4” headspace. Wipe the rims and threads with a damp, sterile cloth, cover with fresh lids and screw bands on loosely.
- Process in a hot water bath for 5 minutes. Remove from the bath, and when cool enough to handle, label and date then store in a cool cupboard out of direct light.
- Save any leftover juice to spoon over ice cream, or freeze for smoothies.
Recipe Notes
