Blackberry Jelly

     This summer my Grandparents blackberries did extremely well.  I went and picked twice, getting about 2 gallons each time.  That is my only regret...that I did not go and pick more!
   
     So, how do you use 4gal. of blackberries---Eat them fresh, make blackberry cobbler, or a smoothie???
My choice(and my Mom's) was to make jelly.  This looked like a blog post in the making, so of course pictures were taken throughout the entire process.



     Here they are, directions included!

Ingredients:
-- 4c. Blackberry Juice( 4 1/2lb. Berries) -- 7 1/2c. Sugar -- 1 Box of Ball* Liquid Pectin( 2 pouches) --


The first step is to rinse and drain the berries.  Then( and this is actually not how the "Ball Blue Book of Canning" method.) run them through a fruit/vegetable juicer.  This is the first time that I have done it this way, I always followed the directions exactly. But, this seemed like a lot better way to make juice and separate those pesky little seeds vs. cooking the berries down with several cups of water and then trying to strain out the seeds. =)

     Sorry that there are no pictures of this step, didn't think about pictures until after.  

Since I did not follow the usual juicing method, I added 2-3c. of water, because the juice was so thick.

Very Thick Juice!

      After this point, I pretty much followed the directions in the pectin package and the book.

Prepare water-bath canner or large stockpot by filling 2/3 the way full with water place on one a large stove burner.  Next get the jars and lids ready according to the manufacturer's directions. 

Measure all ingredients.

Water-bath Canner

Now combine juice with in an 8-quart saucepan. Bring to a high, rolling boil, stirring constantly.

Adding the Sugar

Rolling Boil

Right after it reaches a rolling boil, add the entire contents of both pouches of  liquid pectin.  Return to a rolling boil for 1min, stirring constantly(this is extremely important!).  Remove from heat and skim foam if needed. 

Using a funnel, ladle hot jelly into hot jars, leaving 1/4in. head-space. Wipe rims.  Place lids on jars. Screw on   rings and adjust to fingertip tight.  

    

Place in canner, making sure the jars are covered by 1-2in. of water.  Put lid on canner and bring water to a gentle, steady boil.  Process the jars for 10min.  Turn off heat, remove lid, and let cool for 5min.   

Remove jars and let cool.  Check for seal after 24hrs.