Ruth Feeney's Blackberry Jelly

internetnut's Note:

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.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Serves: 10-12

Yield: 4.0 pints

• 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

Directions:

1. 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.
2. 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).
3. 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.
4. Pour mixture into 4 pint jars. Pour a half-inch layer of paraffin over top of each jar and seal them.