blackberry jelly

How To Make blackberry jelly

• 1

  Wash the jars and lids. Put the flat lids a a small saucepan with water. Bring to a boil and keep warm
• 2

  Measure the sugar into a bowl and set aside
• 3

  Crush berries with a potato masher in a pan, then put in a juice strainer that has been lined with cheesecloth(I use an old clean t-shirt) Drip and squeeze into a 4 cup measuring cup. Put the juice into a dutch oven pan (it is the size that I use to make soup in)
• 4

  Stir the package of sure jell pectin into the prepared juice. Add the butter to reduce foaming.
• 5

  On high heat, bring the juice mixture to a full roiling boil (a boil that can not be stirred down), stirring constantly.
• 6

  Add the sugar all a once stirring constantly, bring back to a full roiling boil and let boil for 1 minute.
• 7

  Ladle immediately into the prepared jars, filling each to 1/2 inch of top. Wipe off, place flat lid and then the ring, tighten and invert on a towel. Put the jars close together. Invert for 10 minutes. Turn back up and let sit. I have not ever had a problem with these not sealing, but if they do not, you can put them in a pan of water and boil for 5 minutes (water bath). They should seal within 30 minutes.
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