Directions: |
Directions:Crush 2/1 qt. blackberries (in small amounts).
Place 3 layers of damp cheesecloth in strainer over bowl or damp jelly bag in frame over bowl. Add prepared fruit and allow to drip 4 hours or more until dripping stops. Then press gently. Measure fruit or juice into large 6 or 8 qt. pot. Add lemon juice and water, if needed. Measure sugar into bowl (level each cup). Drain jars. Add 1 box Sure-Jell pectin and 1/2 tsp. butter or margarine to fruit or juice. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit or juice mixture. Bring to full rolling boil, stirring constantly, then continue boiling for 1 minute, stirring constantly. Remove from heat. Skim off any foam with large metal spoon. Fill all jars immediately to 1/8 inch of tops. Wipe jar rims and threads. Cover quickly with lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright (or use water bath process as directed by USDA). After 1 hour, check seals. |
Personal
Notes: |
Personal
Notes: These instructions were found on an old Sure-Jell (fruit pectin) instructional/recipe brochure probably enclosed in the packaging. Mother would make homemade blackberry, plum, and muscadine jellies as long as the fruits produced. She loved sharing her jellies with the family and especially liked sending it home to her daughters once they moved away from home. Not sure if she followed these instructions for jelly making.
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