Blackberry Jelly
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Ingredients
- 4 1/2 c. Sugar
- 4 1/2 c. Blackberry Juice
- 1/4 c. Lemon Juice
- 1 Package of MCP Pectin (Sure jell is too firm)
- 1 T. Butter
Instructions
- Measure out 4 1/2 c. sugar and set aside
- Add Juice, lemon juice, and pectin to a full rolling boil.
- After juice, lemon juice and pectin comes to a rolling boil, add sugar and 1/2 t. butter (to reduce scum). Return to a full rolling boil and when it starts rolling, set timer for 2 minutes (if using MCP)
- When two minutes are up, remove from heat, skim off the scum, and pour into hot, sterilized jars.
- Seal firmly with sterilized lids.
- Turn upside down for 5 minutes and then turn right side up. Lids will pop as the seal takes hold.
- 4 1/2 c. Sugar
- 4 1/2 c. Blackberry Juice
- 1/4 c. Lemon Juice
- 1 Package of MCP Pectin (Sure jell is too firm)
- 1 T. Butter
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