Ruth Feeney's Blackberry Jelly


2 cups water (approximately)
3 quarts freshly picked, cultivated blackberries
2 tablespoons lemon juice
1 package (1.75 ounces) powdered pectin
5 cups sugar
1 tablespoon unsalted butter



Pour about 2 cups water into a large stock- or soup pot. Add berries and crush them with a potato masher. Bring to a boil and turn off the heat.

Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl. (Make sure no seeds get through.) This should yield about 3½ cups of juice. (If you need more liquid, add apple juice or water.)

Pour blackberry juice back into the pot. Add lemon juice and pectin and bring to a boil. Add sugar and boil 1 minute. Add butter.

Pour mixture into 4 pint jars. Pour a half-inch layer of paraffin over the top of each jar and seal them.



4 pints

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