Blackberry Jelly

Funny when you have a lack of produce to harvest in one area you make up for it in other areas. For instance I am not having the best tomato harvest this year, however the wild blackberries have been wonderful. Our wild blackberries have a lot of seeds so I don’t like to make jam with them. What I do like to make is blackberry jelly.

Making jelly is easy although a little more time consuming that making jam. First you need to get your juice for the jelly. Select your fruit and wash and stem if necessary. Slightly crush your fruit and measure. For each quart of prepared fruit you will need to add ¼ to ½ cup of water. Place everything in a large saucepan. Cover and simmer the fruit until soft. Stain the mixture through a damp jelly bag or several layers of cheesecloth. Juice may be used fresh, canned or frozen for later use.

For Blackberry Jelly you will need the following:

Ingredients:

3 ½ cups fruit juice
1 pkg of powdered pectin
2 Tbsp lemon juice
5 cups sugar

Directions:

Combine the fruit juice, pectin and lemon juice in a large saucepan. Bring to a boil over high heat. Add sugar, and stir until dissolved. Return to a rolling boil and boil hard for one minute, stirring constantly. Remove from heat. Ladle hot jelly into your sterilized jars.