#blackberryjelly #noseeds #canning
Can’t think of a more delicious jelly than blackberries! Especially when they are from my own bushes!
Fresh or frozen blackberries can be used in this recipe.
Ingredients:
3 ½ cups fruit juice* (approximately 10 cups of berries)
1 package powdered pectin
2 tablespoons lemon juice
5 cups sugar
Directions:
Combine fruit juice, pectin and lemon juice in a large sauce pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling-water canner.
Yield: about 5 half-pints.
*To prepare fruit juice:
Gently wash fruit. Place in a sauce pot, add ½ cup water, cover and simmer until soft. Mash fruit and remove pulp and seeds with a strainer or food mill.
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