Blackberry Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 quarts blackberries (to make 3 3/4 c. juice)
1/2 c. water
1 box Sure-Jell fruit pectin
1/2 tsp. butter
4 1/2 c. sugar
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Directions: |
Directions:To make blackberry juice place berries into a pot. Crush using a potato masher or your hands (will stain so may want gloves). Add 1/2 c. water. Bring to a boil. Boil for 5 minutes until the berries have released their juice. Pour through a very fine sieve or cheesecloth separating fruit from juice. Set juice aside. Prepare jars for canning. Start water boiling in canner. In a large pan stir pectin into juice. Add butter to reduce foaming. Bring to a full rolling boil (will not stop boiling as it is stirred). Stir constantly. Add sugar. Return to full rolling boil. Boil for 1 minute stirring constantly. Remove from heat. Skim off any foam using a metal spoon. Ladle into prepared jars to within 1/4 inch of the top of the jar. Make sure there is no jelly on the rim of the jar (will not seal). Screw lids on tightly. Place jars gently into boiling water in canner. Make certain jars are covered with 2 inches of water. Add more water if needed. Bring water back up to a gentle boil. Boil to process for 5 minutes. Remove jars and set on a towel (I set jars upside down). Allow to cool completely. Turn jars right side up. Check seal. You should see that the center of the lid top is indented. |
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Number Of
Servings: |
Number Of
Servings:6 1 c. jars |
Preparation
Time: |
Preparation
Time:3 hours |
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