Blackberry Jelly
(without added pectin)

4 cups blackberry juice
(takes about 2 1/2 quart boxes blackberries and 3/4 cup water)
3 cups sugar

To prepare juice. Select about 1/4 under-ripe and 3/4 ripe berries. Sort and wash; remove any stems or caps. Crush the berries; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice.

To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees F. above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.
Makes about 5 six-ounce glasses.

Blackberry Jelly
(with powdered pectin)

3 1/2 cups blackberry juice
(takes about 3 quart boxes berries)
One package powdered pectin
4 1/2 cups sugar

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 kettle. Add the pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add the sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.