Blackberry jelly made from the juice from my steam juicer.
Servings: Yeild: 5 cups
3 3/4 cups juice
4 1/2 cups sugar
1 box pectin
1/2 tsp butter or margarine (optional)
Extract juice from blackberries. Bring juice and pectin to full rolling boil. You can add 1/2 tsp butter or margarine to prevent foaming. Stir in sugar. Return to full rolling boil. Stir for exactly one minute. Remove from heat. Skim foam if any. Ladle into prepared jars. Wipe jar rims and threads. Cover with and adjust lids and bands. Process in boiling water bath for 5 minutes.
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