"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Homemade Blackberry Jelly Recipe

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This recipe for Homemade Blackberry Jelly, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Crotty Terrio
Added: Monday, February 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Fresh black berries enough to make 6 cups of juice when cooked and squeezed ( make sure that you pick some berries that still have a little red on them, they hold natural fruit pectin in them)
9 cups premeasured sugar
1 lemon (If needed)
enough jars to pour hot jelly (about 8 to 10 small jelly jars)

Directions:
Directions:
Rinse berries thoroughly and drain. Place berries into large pot and cook until they turn red. Mash lightly to start juice so berries won't stick. Strain through cheese cloth when warm enough to touch. Wear protective rubber gloves because the berries will stain your hands. Measure 6 cups of juice into clean large pot. Add the juice of one lemon, strained if you did not pick enough red berries. Bring to a rolling boil. Time 6 minutes after juice comes to a boil. Add 9 cups of premeasured sugar. Cook on low heat for very short while until mixture breaks at the spoon. Pour hot mixture into boiled canning jars. Seal with lids that have been prepared according to package directions. Do not tighten lids too tightly. Set aside to cool using as little movement as possible. As jars cool you will hear the top of the lids pop in from the suction. This is when you can tighten the lids more. Processing is complete and jars can be stored in pantry for at least a year.

Personal Notes:
Personal Notes:
Duane's favorite jelly. Wouldn't eat store bought after making fresh jelly. Original recipe comes from Mrs. Althea Laiche.

 

 

 

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