Recipe by Jennifer Noble, Granville, Ohio
First place, Jellies (Blackberry Jelly), 2017
Baking temperature:
Baking time:
Yield: 6 cups
Ingredients
- 3 ¾ c prepared juice (requires about 2 ½ quarts fully ripe blackberries)
- 1 box Sure-Jell
- ½ t butter
- 4 ½ c sugar
Instructions
- 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