Printed from COOKS.COM
4-6 quarts blackberries
7 1/2 c. sugar
2 (3 oz.) pkgs. liquid fruit pectin
Press enough blackberries through a sieve to extract 4 cups juice. Combine 4 cups juice and sugar in a Dutch oven; bring to a rolling boil. Cook 1 minute, stirring frequently. Add fruit pectin, and bring to a boil; continue boiling 1 minute, stirring frequently. Remove from heat and skim off foam with a metal spoon.
Quickly pour jelly into hot sterilized jars, leaving 1/2" headspace. Seal with a 1/8" layer of paraffin and cover with lids. Yield: about 7 half pints.
Sunday, October 31, 2010
Wild Blackberry Jelly