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Blackberry Jelly

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"Eating blackberry jelly on toast brings me back to my grandmama's kitchen like nothing else. This is a beautiful jelly, and you can make more to give away as gifts if you do like my grandmama did and get someone else to pick a few flats of blackberries."

List of Ingredients

â—¦ 4 pounds blackberries (about 3 quarts)
â—¦ 1 package (1 ¾ ounces) powdered pectin
â—¦ 4 cups sugar


Recipe

Wash the berries and mash them with a potato masher or the back of a wide spoon. Place them in cheesecloth and bundle up tightly, creating a knot on top of the bundle. Place in a colander set over a large bowl and, with your hands, squeeze the bundle to get the juices out. You want to extract about 3 cups of juice.

In a medium, wide, heavy-bottomed non-aluminum saucepan, stir together the blackberry juice, pectin, and sugar. Bring to a boil and cook for 1 minute. Skim off any foam that rises to the surface of the jelly.

Ladle into hot, sterilized half-pint jars (leaving ½ inch of room at the top) and process for 10 minutes.

Makes 6 half-pints