"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jelly, Blackberry Recipe

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This recipe for Jelly, Blackberry, by , is from Pipkin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susie Pipkin

Category:
Category:

Ingredients:  
Ingredients:  
10-11 cups fresh blackberries
2 cups water
7 1/2 cups sugar
1 Tbs. fresh lemon juice
1/2 Tbs. butter (not margarine)
1/4 - 1/2 tsp. vanilla
1 pkg. Sure Jell CERTO Pectin (2 envelopes)
8 8 oz. jelly jars

Directions:
Directions:
Wash jars and screw-bands in soapy water or run through the dishwasher. Boil the flat lids and leave them in the boiling water while preparing Jelly. Place jars on kitchen towel on counter, ready to be filled.

In a 6 to 8 quart sauce pan, cook Berries in 2 cups water. Boil for 5 minutes (crushing berries as they cook). Strain berries through sieve or cheesecloth, discarding pulp and seeds. Strain once again, to yield 4 cups juice. (If necessary, add up to 1/2 cup water to get 4 cups of juice.)

Return juice to sauce pan and add the sugar, lemon, butter and vanilla. Boil on high heat for 4 minutes, until sugar is completely dissolved. (Place a wooden spoon over the top of the saucepan to keep it from boiling over.... it works!)

Stir in Pectin. Boil for 3-4 minutes, stirring constantly. Jelly is ready when it coats a metal or wooden spoon. Ladel quickly into prepared jars, filling to within 1/8" of top of jar. Wipe jar rims and threads clean. Cover with the flat lid and screw-band. Let stand for 24 hours. Tighten lids and attach Jelly Label.

 

 

 

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