Berry Jelly

By Hklbrries

To prepare juice for jelly you need a large saucepan. For every quart of crushed berries add 1/2 cup of water. Poritons of not more than 2 quarts are easiest to work with. Allow crushed fruit to simmer 15 to 20 minutes. Stir frequently through to prevent sticking. Cool and strain juice through jelly bag or other suitable clean cloth.

Ingredients

• 3 1/2 cups fruit juice
• 1 package powdered pectin
• 2 tbsp lemon juice
• 5 cups sugar

Preparation

Step 1

In a large saucepan, combine fruit juice, lemon juice and pectin. Bring to a boil. Add sugar, constantly stirring until all sugar is dissolved. Bring to a boil; boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam from top and ladle hot jelly into hot, sterilized jars, allowing 1/4 inch of head space. Cap jars and process 5 minutes in a boiling water canner.

Note: This recipe can be used for any kind of wild blackberries or tame berries, such as marion and boysenberries.