Prep 45 mins
Cook 0 mins
Ruth seals her jars paraffin, eliminating the need for water processing. You may also use the following recipe to make elderberry jelly, if you have a good and trusted source. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting it for safe keeping.
- 2 cups water
- 3 quarts freshly picked cultivated blackberries
- 2 tablespoons lemon juice
- 1 3⁄4 ounces dry pectin
- 5 cups sugar
- 1 tablespoon unsalted butter
- Pour about 2 cups water into a large stock or soup pot. Add berries and crush them with a potato masher. Bring to a boil and turn off the heat.
- Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl. (Make sure no seeds get through). This should yield about 3 1/2 cups of juice. (If you need more liquid, add apple juice or water).
- Pour blackberry juice black into the pot. Add lemon juice and pectin and bring to a boil. Add sugar and boil 1 minute. Add butter.
- Pour mixture into 4 pint jars. Pour a half-inch layer of paraffin over top of each jar and seal them.