As promised earlier in the week, here is my great granny’s recipe for her homemade blackberry jelly. This is a pectin free recipe.
4 cups blackberry juice*
7 1/2 cups sugar
2 Tablespoons lemon juice
*Wash the blackberries and then crush them in a pot. Add a half cup of water to prevent sticking, then simmer berries until the are soft and the pot is full of juices. When you have cooked all the juices out strain through a cheesecloth or strainer so that you just collect the juice.
Once you have your juice combine all ingredients into a large pot and bring to a boil. The magic number is 220 degrees, which is the “gelling point”. My granny always used a slotted spoon to remove the foam off the top of the berries as they cook. You want to remove as much of the foam as you can.
When you have reached the gelling point put a funnel in a hot, prepared jar and ladle the juice in, leaving at least 1/4 an inch from the top. Place the lid on tightly and put in a water bath for 10 minutes. Carefully remove the jars and place on the counter. If you have done this correctly the jar lids will pop as it cools which lets you know that they are sealed tightly.
Please let me know if you like this recipe and you would like to see more posts like this. I enjoy sharing my family recipes with you and my goal is to post at least one recipe a month.