Recipe by Jennifer Noble, Granville, Ohio
First place, Jellies (Blackberry Jelly), 2017

Baking temperature:
Baking time:
Yield: 6 cups


  • 3 ¾ c prepared juice (requires about 2 ½ quarts fully ripe blackberries)
  • 1 box Sure-Jell
  • ½ t butter
  • 4 ½ c sugar


  • Prepare juice- crush berries. Pour through cheesecloth.  Hang over bowl and let drip
  • Stir pectin into juice in saucepot. Add butter to reduce foaming.  Bring mixture to full rolling boil on high heat, stirring constantly.  Stir in sugar.  Return to full rolling boil 1 minute stirring constantly
  • Ladle into prepared jars. Wipe rims and threads.  Cover with two piece lids
  • Process in water bath canner 5 minutes
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