Blackberry Jelly (to Can or Freeze)
This jelly is sweet, tart and crystal clear. It won’t be runny, liquidy, sticky or turn into syrup. It’s the best thing you’ve ever had on a biscuit! This recipe makes about 8 1/2 pint jars.
8 half pints
8 half pints
Recipe Notes

To make Juice:

Wash berries & put in sauce pan.  Add water, lemon juice and lime juice.  Do not worry about seeds or pulp, we will be straining the juice.

Bring to a boil & mash with a potato masher.  Continue to simmer and smash until all the berries are destroyed.

Use cheese cloth or a milk strainer or a towel lined colander to strain your berry mixture.

To make the jelly:

Pour the juice into a sauce pan.  Open 2 packages of liquid fruit pectin (powdered will not work).  Use small jars to hold your pectin upright while you prepare the jelly.

Add sugar to the juice in sauce pan.  Bring to boil.  Stir in liquid pectin.  Bring to a full rolling boil.  Boil 1 minute.

You can freeze or process this jelly in jars with a water bath canner.

To can:

Remove jelly from heat.  Ladle hot jelly into hot sterilized jars.  Adjust lids and rings leaving 1/4 inch head space.  Process 10 minutes in a water bath.  Set to cool.

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors. 

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