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Blackberry Jelly - Mary Anne Dragan

A home-style Blackberry Jelly - Mary Anne Dragan made with Blackberries, Water, and Lemon Juice Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 10 cup
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

   In your preserving pot, crush the blackberries with a potato masher.

2. 2

   Add the water and lemon juice.

3. 3

   Cover and simmer over medium heat for 15 minutes, stirring occasionally, until the blackberries are really mushy.

4. 4

   Remove from the heat.

5. 5

   Transfer the mixture to a dampened jelly bag or a colander lined with a double thickness of cheesecloth. Let the juice drip through overnight.

6. 6

   In your preserving pot, combine the juice and an equal amount of sugar.

7. 7

   Bring to a boil over high heat and boil rapidly, stirring often, for about 15-20 minutes, or until the jelly tests done.

8. 8

   Remove from the heat, stir and skim off the foam if necessary.

9. 9

   Pour the jelly into hot, sterilized jars, leaving 1/4" head space.

10. 10

    Wipe the rims clean.

11. 11

    Seal according to manufacturer's directions.

12. 12

    Process the jars in a boiling water bath for 5 minutes.

13. 13

    "Well Preserved, Pickles, Relishes, Jams and Chutneys for the New

14. 14

    Cook"

15. 15

    "� 1998 by Mary Anne Dragan ISBN 1-55285-173-7"

16. 16

    Nutr. Assoc.: 0 0 0 0