Blackberry Jelly

Ingredients

• 2 1/2 quarts fully ripe fresh blackberries
• 1/4 cup lemon juice
• 7 1/2 cups granulated sugar
• 6 ounces liquid pectin ( 2 pouches)
• (Makes about 8 half pint jars)

Directions

1. Wash and sterilize 8 half pint jars.
2. Wash the berries and strain.
3. Place the berries into a pot and crush with a masher.
4. Using a jelly bag, strain the crushed berries into another pot.
5. You need enough to get 4 cups of juice for the recipe.
6. If you are short, you can put a little water into the pulp in the jelly bag and squeeze out a little more juice.
7. In the large saucepan, stir the lemon juice and the sugar into the blackberry juice. Stir to combine, bring the mixture to a boil, stirring constantly until all the sugar is dissolved.
8. Once the mixture has come to a boil, stir in the pectin and heat again to a rolling boil. Stir constantly.
9. Remove from the heat and skim off the foam using a slotted metal spoon.
10. Ladel the jelly into the sterilized jars and leave a 1/2 inch headspace on each jar.
11. Tap to remove air bubbles.
12. Place the seals and lids onto the jars and screw tight.
13. Don't over tighten.
14. Place the jars into a water bath canner for 10 minutes.
15. Remove and place the jars onto a towel on the counter top. Leave to cool for several hours.
16. When cool, check seals, and refrigerate promptly any that have not properly sealed.