BLACKBERRY, OTHER BERRY OR MIXED BERRY JELLY
Ready in: 150
Approximately 7 half pint jars
Royal® Premium Fruit Pectin
Unsalted Butter (optional)
- Wash and prepare blackberries removing and discarding stems, damaged or moldy berries. Prepare jelly bag, muslin bag (dampened and wrung out) or strainer (line with 3 layers of cheese cloth dampened and wrung out) over a stainless steel or glass bowl. Crush blackberries in a stainless steel or glass bowl, a single layer at a time, with a potato masher or drinking glass. Pour blackberry mash into the jelly bag or lined strainer and repeat until all of the berries have been crushed.
- Allow the juice to drain until it stops dripping. This may take overnight. If the strainer is dipping too far into the bowl, one can take and pull up the corners and edges of the cheese cloth and tie the cheese cloth with cotton twine forming a bag. This bag can then be suspended over the bowl by tying the other end of the twine to a sink spigot or cabinet knob. If the mash is still very wet and has stopped dripping, gently press the mash to befin the juice flowing again. Aggressive pressing will produce a cloudy jelly, but, will give a higher juice yield.
- Prepare water bath canner, jars and lids per manufacturer's instructions or USDA guidelines (http://www.uga.edu/nchfp/.) Measure 5 cups of sugar and set aside. Measure 3 - 1/2 cups of prepared blackberry juice into a 6-8 quart stainless steel or enameled pot. If not enough juice is collected, the juice can either be diluted to the volume with water or pour water through the mash bed until the desired amount is reached. Add 2 tablespoons of lemon juice and the contents of 1 box of Royal® Premium Fruit Pectin, stir until dissolved. Turn on heat to high and stir constantly to avoid scorching. Optionally, 1/2 tablespoon of unsalted butter may be used to reduce foaming.
- Bring to a rolling boil (a boil that does not stop bubbling when stirred.) Stir in 5 cups of sugar, adding all at once. Return to a full rolling boil stirring constantly and boil for 1 minute. Turn off and remove from heat.
- Skim off any surface foam. Optionally, foam may be reserved in a clean glass or jar and stored in refrigerator; the bubbles will breakdown to provide fresh usable jelly.
- Ladle into hot jars. Wipe rim and threads. Place and center lid and screw on metal band (hand-tighten firmly.) Process in a water bath canner for 5 minutes (please refer to USDA guidelines (http://www.uga.edu/nchfp/.)) Remove jars and place on a towel to cool. You should hear a popping sound as the jars cool. Once cool, check jars for proper seal by pushing in the center of the lid. If the lid springs back, the jar did not seal properly and will need to be refrigerated.