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!
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
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.
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.
Place juice and pectin in a large pot and bring to a boil over high heat *stirring constantly*
Add the sugar all at once, return to a boil and boil for 20 minutes, again *stirring constantly*
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.
Wipe the rims and threads of your jars with a damp paper towel to ensure a good seal for your lid
Put your filled jars into the canner and process for 20 minutes.
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.