Blackberry Jelly with liquid pectin

  

Quantity: 8 or 9 half-pints

Jar size: half-pints or pints

Ingredients:

4 cups blackberry juice (about 3 quart boxes berries) 

7½ cups sugar

2 pouches liquid pectin 

Instructions:

1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort and wash fully ripe berries; remove any stems or caps. Crush berries and extract juice.

3. Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

4. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute.

5. Remove from heat; skim off foam quickly.

6. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Half-pints or Pints        

5 min

10 min

15 min

Source: National Center for Home Food Preservation




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