This blackberry jelly recipe makes a clear yummy jelly that you will enjoy year round. Well at least until you run out!
Wash and sterilize 8 half pint jars.
Wash the berries and strain.
Place the berries into a pot and crush with a masher.
Using a jelly bag, strain the crushed berries into another pot.
You need enough to get 4 cups of juice for the recipe.
If you are short, you can put a little water into the pulp in the jelly bag and squeeze out a little more juice.
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.
Once the mixture has come to a boil, stir in the pectin and heat again to a rolling boil. Stir constantly.
Remove from the heat and skim off the foam using a slotted metal spoon.
Ladel the jelly into the sterilized jars and leave a 1/2 inch headspace on each jar.
Tap to remove air bubbles.
Place the seals and lids onto the jars and screw tight.
Don't over tighten.
Place the jars into a water bath canner for 10 minutes.
Remove and place the jars onto a towel on the counter top. Leave to cool for several hours.
When cool, check seals, and refrigerate promptly any that have not properly sealed.