Ruth Feeney's Blackberry Jelly

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 2 cups water
• 3 quarts freshly picked cultivated blackberries
• 2 tablespoons lemon juice
• 1 3/4 ounces dry pectin
• 5 cups sugar
• 1 tablespoon unsalted butter

Recipe

• 1 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.
• 2 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 3 1/2 cups of juice. (if you need more liquid, add apple juice or water).
• 3 pour blackberry juice black into the pot. add lemon juice and pectin and bring to a boil. add sugar and boil 1 minute. add butter.
• 4 pour mixture into 4 pint jars. pour a half-inch layer of paraffin over top of each jar and seal them.