Blackberry Jelly



4 cups prepared fruit (buy about 2 qt. fully ripe blackberries)
 7 cups  sugar, measured into separate bowl
 1/2 tsp. butter or margarine
 1 pouch Fruit Pectin

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

CRUSH blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.

Add sugar; stir. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Put lids on and screw bands tightly. Place jars on elevated rack in potr. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process in water bath 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

No comments:

Post a Comment