Prep 0 mins
Cook 0 mins
- Put berries in saucepan and crush.
- Heat gently until juice starts to flow.
- Then, simmer covered, for 15 min.
- Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan.
- Add sugar and lemonjuice, mix well.
- Put over high heat and bring to a boil, stirring constantly.
- AT ONCE STIR IN THE PECTIN.
- Then, bring to a rolling boil and boil hard for 1 min., stirring constatly.
- Remove from heat skim off the foam, with a metal spoon.
- POUR QUICKLY INTO HOT STERILIZED JARS AND THEN SEAL.
- Then Enjoy.
This is a DELICIOUS and easy to make jelly. I don't consider it a jam. I made this last year. My family, especially my children, loved it. They didn't want to eat grape jelly any more afterward. So of course I had to make it again this year, but I tried something new. After rinsing the berries, I ran them through my juicer (without cooking them). I then followed the recipe using the three cups of juice. I was told by a county extension agent that I would still have to strain the juice through a jelly bag. I did for part of the batches, but got lazy for the rest and used the juice straight from the juicer. They both set up perfectly and I couldn't tell the difference in taste. I put some in pint jars. Those jars took about two weeks to completely set up. The smaller jars set up more quickly. The bottle of liquid pectin is equal to two pouches if you buy it that way.
Made this with powdered pectin (added pectin first to juice, then boiled, then added sugar/lemon juice and boiled the 1 minute). Soooo good! Moved to a home with a mulberry tree last year, and now have a way to use them all. First batch I made is small, but if I make a big batch, will be canning the proper way.
Without even trying the recipe, I see two problems with it. One, straining the berries and using the juice makes it a jelly not a jam. Two, open kettle method of making jam and jelly is outdated and dangerous. You should always process the jars after canning.