Prep 20 mins
Cook 25 mins
A little more trouble to make than jams, but jelly is a source of pride to a canner.
- 2 1⁄2 quarts fully ripe blackberries
- 1⁄4 cup lemon juice
- 7 1⁄2 cups sugar
- 6 ounces liquid pectin (2 pouches)
- Crush berries and strain through a jelly bag to get 4 cups of juice.
- If you are slightly short of juice, add small amounts of water to the pulp in the jelly bag, to squeeze out more juice.
- Combine blackberry juice with lemon juice and sugar in a large saucepan, mixing well; bring to a boil over high heat, stirring constantly.
- Immediately stir in pectin and return to a full rolling boil, stirring constantly.
- Remove from heat and skim off foam with a slotted metal spoon.
- Pour into sterilized half-pint jars (you will require about 8), leaving 1/2" headspace.
- Remove air bubbles.
- Adjust caps.
- Process in in water bath canner for 10 minutes.
- When cool, check seals, and refrigerate promptly any that have not properly sealed.
Outstanding! I've made jelly before and this recipe worked perfectly.