Blackberry Jelly

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READY IN: 45mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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