BLACKBERRY JELLY RECIPE SURE JELL RECIPES

Steps:

• FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
• FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
• Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
• Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
• Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
• Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
• Remove from heat and skim off any foam.
• Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
• Process in a hot water bath for 5 mins or use the inversion method.
• NOTE: All instructions are included with pectin.
• Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
• Have fun and enjoy!

Steps:

• Place 9 pints fresh blackberries into a heavy-bottomed pot with 1 cup of water.
• Bring the mixture to a boil over medium-high heat, mashing as the mixture cooks.
• After about 5 minutes, the blackberries should have completely fallen apart and released their juices. Remove the mixture from heat.
• Pour the blackberry pulp through a jelly bag, or a cheesecloth-lined strainer. Allow the mixture to drain for at least an hour until it stops dripping and the pulp is pretty dry.
• Measure the collected juice, you should have about 4 cups. (Other yields will work fine too, see notes.)
• For every cup of blackberry juice, add 3/4 cup of cane sugar.
• Place the sugar/juice mixture into a deep jam pot and bring to a boil over high heat.
• After about 5-8 minutes, the mixture should reach gel stage. Test for gel stage on a plate that's been placed in the freezer, or with an instant-read thermometer (220 degrees F at sea level, see notes for other elevations).
• Pour the mixture into prepared jam jars, leaving 1/4 inch headspace.
• Seal with 2 part lids.
• Store in the refrigerator for immediate use, or freezer for up to 6 months. For longer-term storage, canning is a better option.
• Prepare a water bath canner before you begin making the jelly (while the juice is straining).
• Fill jars the hot jelly mixture, leaving 1/4 inch headspace, and seal with 2 part lids.
• Process in a water bath canner for 10 minutes.
• Remove the jars to cool on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use.