4 c. blackberry juice (about 3 qts. berries)
7 1/2 c. sugar
1 bottle liquid pectin
To prepare juice: sort and wash fully ripe berries, remove any stems
or caps. Crush the berries and extract juice.
To make jelly: measure juice into pot. Stir in sugar, place on high
heat and stirring constantly bring quickly to a full rolling boil that
cannot be stirred down. Add the pectin and heat again to a full
rolling boil. Boil hard for 1 minute. Remove from heat, skim off foam
quickly, pour jelly immediately into hot sterilized container and seal
- makes 8 to 9 pint jars.
