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Berry Jelly

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"This vibrant jelly is a wonderful way to use a wealth of wild berries. Delicate berries can get moldy quickly so don't rinse them until you're ready to begin."

List of Ingredients

â—¦ 3 pounds blackberries or raspberries
â—¦ Cheesecloth
â—¦ 4 tablespoons Ball® Classic Pectin
â—¦ 3 â…“ cups sugar


Recipe

Rinse the berries under cold running water; drain. Crush the berries, one layer at a time, with a potato masher in a 6-quart stainless steel or enameled Dutch oven. Cover and bring to a boil; reduce heat, and simmer 5 minutes.

Pour the berry mixture through a mesh strainer lined with three layers of dampened cheesecloth into a bowl. Let drain 2 to 4 hours or until the juice measures 3 cups. (To avoid cloudy jelly, do not press or squeeze the berry mixture.)

Combine the berry juice and the pectin in a 6-quart stainless steel or enameled Dutch oven. Bring the mixture to a rolling boil that cannot be stirred down, over high, stirring constantly. Add the sugar, stirring to dissolve. Return to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.

Ladle the hot jelly into a hot jar, leaving ¼-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 4 (½-pint) jars