Directions: |
Directions:Wash, crush berries and simmer 5 minutes covered. Pour cooked fruit into dampened jelly bag or cheesecloth lined sleeve over large bowl. Let juice drip undisturbed 2 hours or overnight (squeezing bag may cause cloudy jelly). Place 6 clean 250 ml mason jars on a rack in boiling water canner; cover jars with water and heat to a simmer (180ºF). Heat snap lids in hot boiling water (180ºF) and keep jars and lids hot until ready to use. Measure sugar; set aside. Measure 4 cups berry juice in a large deep stainless steel saucepan; stir in lemon juice. Whisk in pectin until dissolved and add ½ tsp. butter to reduce foaming, if desired. Bring mixture to a full rolling boil, add sugar, stirring constantly return to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam, if necessary. Quickly ladle hot jelly into a hot jar to within ¼" of top rim (headspace). Using non metal utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center hot filled jars in canner ensuring jars are covered by at least 2.5 cm of water. Cover canner and bring water to a full rolling boil before starting to count processing time to process boiling filled jars 10 minutes. When complete turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright undisturbed 24 hours, do not re-tighten screw bands. After cooling check jar seals ensuring sealed disks curve downwards and do not move when pressed. Remove screw bands wipe and dry bands and jars and replace loosely on jars. Store in a cool dark place and for best quality use within one year. |
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