Maxine's Black Raspberry Jelly (For Canning)

Total Time
30mins
Prep 15 mins
Cook 15 mins

The recipe for Grandma Maxine's famous jelly. Historically, she has made the jelly, canned it and froze until ready to consume.

Directions

  1. Crush blackberries using a food mill and reserve juice. Strain juice off of blackberries and set aside. Measure reserved juice. Add concord grape juice to reserved blackberry juice so that it totals 3 cups of juice.
  2. Add sugar, lemon juice and 1/2 of the box of dry jello to a pan. Bring to a rolling boil. Add certo and cook for 4 minutes.
  3. Put in jars and cover with paraffin wax. Seal jars by properly canning. Alternatively, store in refrigerator for a week and enjoy fresh jelly.