Blackberry Jelly

Ingredients

• 4 cups Fresh Blackberries (About 2 pounds)
• 1 cup Water (For extracting juice)
• 3 cups Granulated Sugar (Adjust to taste based on juice volume)
• 2 tablespoons Lemon Juice (Optional, for added tartness and pectin activation)

Instructions

1. 1Wash the blackberries thoroughly and remove any stems or leaves. Place the blackberries in a large saucepan with 1 cup of water.
2. 2Bring the mixture to a boil over medium heat, then reduce heat and simmer for 15 minutes, stirring occasionally, until the blackberries are soft and have released their juice.
3. 3Place a jelly bag or several layers of cheesecloth over a large bowl. Pour the cooked blackberries into the bag and let the juice drip through undisturbed for at least 8 hours, or overnight. Do not squeeze the bag, as this will make the jelly cloudy.
4. 4Measure the blackberry juice. For every cup of juice, add 3/4 cup of granulated sugar to a clean saucepan. Add lemon juice if desired. Bring the mixture to a rolling boil over high heat, stirring constantly, until the jelly reaches the setting point (220°F or 104°C on a candy thermometer). This usually takes about 10-20 minutes.
5. 5To test for setting point, place a small spoonful of the hot jelly on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it is ready. If not, continue cooking for a few more minutes and test again.
6. 6Remove from heat and skim off any foam from the surface. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place sterilized lids on top, and screw on the bands until fingertip tight.
7. 7Process the jars in a boiling water bath canner for 10 minutes to ensure a good seal and long-term storage. If you prefer, you can skip this step and store the jelly in the refrigerator for up to 3 weeks.