Blueberry-Blackberry Jelly

By Hklbrries

Author Linda Amendt offers this tip: "Buy blackberries and blueberries at the peak of the season and freeze them for later use. Frozen blueberries and blackberries make great jellies. Measure frozen berries and let thaw, reserving juice, before crushing.

Ingredients

• 6 cups blueberries, crushed
• 6 cups blackberries, crushed
• 1 1/2 cups water
• 7 cups granulated sugar
• 2 pouches liquid pectin

Details

Servings 7

Preparation

Step 1

In an 8-quart stainless steel stockpot, combine blueberries, blackberries and water. Bring to a boil over medium-high heat. Reduce heat, cover and simmer gently for 5 minutes. Remove from heat and let stand for 20 minutes.

Place a fine-mesh sieve over a pan or bowl. Ladle the cooked berries into the sieve and drain the juice from the fruit pulp. Discard the pulp. Rinse the sieve and line it with a piece of damp, folded, fine-knit cheesecloth. Strain juice through the cheesecloth twice, rinsing cheesecloth as necessary to remove any sediment to settle to the bottom of the container.

Prepare canning jars and lids and bring water in water bath canner to a boil.

Place a sieve over a pan or bowl and line it with a piece of damp folded cheesecloth. Ladle or pour juice into the lined sieve, being careful not to disturb any sediment in the bottom of the container. Measure 4 3/4 cups juice.

In an 8-quart stainless steel stockpot, combine fruit juice and sugar. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.

Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute.

Remove pot from heat and skim off any foam.

Immediately ladle hot jelly into hot jars, leaving 1/4 inch headspace. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.

Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes, adjusting for altitude. Process pint jars for 15 minutes, adjusting for altitude.

Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.