I love this time of year and I love blackberry hunting – gathering berries to make cobbler and jelly and wine. So, be like me, and go out into the woods or take a drive through the country and pick a bunch of blackberries!
Wild blackberries – washed and picked over
Today I am making some jelly!
Fill your waterbath canner or very large pot with enough water to cover your jars by about 2 inches. Put in your clean, empty jars and bring to a boil. This takes quite a while and your canner will usually be boiling and your jars sterilized by the time you’re finished making the jelly. Put the rings and lids into a bowl or pot and pour boiling water over them. Keep them hot till you need them – do not boil your lids, this will damage the seal.
Measure out about 4 cups of berries
Measure out about 4 cups berries
Put the berries in a large pot and crush – a potato masher works really well. Add 4.5 cups water and bring to a boil over medium heat. Boil gently for 20 minutes.
Cook the berries and water for 20 minutes. You’re making the juice that you will use to make the jelly.
Strain the juice into a large measuring cup. Press as much juice as possible from the pulp and seeds. You need 3.75 cups of juice. 4 cups of berries and 4.5 cups of water will give you exactly 3.75 cups of juice. I pour the juice through a fine sieve to make sure there are no seeds or pulp in the jelly.
Strain the pulp and press out as much juice as possible.
3.75 cups of juice
Measure out exactly 4.5 cups sugar
Have ready 1 box of pectin
Place juice and pectin in a large pot and bring to a boil over high heat *stirring constantly*
Put the juice and pectin in a large pot
Add the sugar all at once, return to a boil and boil for 20 minutes, again *stirring constantly*
Adding 1/2 teaspoon of butter to the pot will virtually eliminate this foaming and will help prevent boiling over
Remove from heat and skim off any foam.
Remove your jars quickly and carefully from the canner. Ladle in your jelly and fill jars to within 1/8 inch of the top. Work quickly so the jelly does not cool too much before you get it into the jars.
Ladle the jelly into the jars quickly, leaving 1/8 inch headspace
Wipe the rims and threads of your jars with a damp paper towel to ensure a good seal for your lid
Wipe the rims of the jars with a damp paper towel, even if they look clean, do not skip this step
Put on the lid
Put on the ring – do not tighten the rings too much or you will not get a proper seal
Put your filled jars into the canner and process for 20 minutes.
This recipe makes just over 6 half pints. The partial jar was not processed.
Make sure your canner is boiling when you put your jars in and maintain a constant, gentle rolling boil throughout the processing time
When the time is up, carefully remove your jars and put them in a draft free place on a towel. Do not touch, move, tilt or disturb them in any way for a full 24 hours.