Blackberry Jelly
Source of Recipe
Internet
List of Ingredients
10 cups blackberries
1 (1 3/4 ounce) package dry pectin
5 cups sugar
Wash, stem, drain, and crush berries. Drip through jely bag or
cheesecloth-lined sieve to equal 3 1/2 cups blackberry juice.
Add dry pectin and sugar, stirring to mix well. Stirring constantly,
bring to a rolling boil and boil 1 minute. Remove jelly from heat.
Skim off bubbles. Ladle jelly into hot, sterilized containers, one at a
time. Fill to within 1/8 inch of top if using self-sealing lids. Fill to
within 1/2 inch of top is sealing with paraffin. Wipe rim of jar or glass
with a clean damp cloth.
If using self-sealing lid, place hot lid on jar. Tighten screwband firmly.
Invert jar 30 seconds. Stand upright to cool. Or, process in a boiling -water
bath, 5 minutes.
If sealing with paraffin, spoon a 1/8-inch layer of melted paraffin over
jelly, covering completely. Cool 5 to 10 minutes until paraffin hardens.
Place another spoonful of melted paraffin top. Turn and tilt container so
paraffin runs 1/4 inch of more up side. Cool 24 hours. Cover with lid or
foil.
Yields 5 to 6 (8-ounce) jars.
Recipe
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