Basic Berry Jelly

This is a base from which most berry-jelly recipes can be adapted. From this base formula you can experiment and develop some of your own 9 cups crushed berries - Any variety 6 cups sugar

 

Boil berries and sugar together, stirring occasionally until sugar dissolves.
Cook rapidly - almost to jellying point depending upon whether a firm or soft jam is desired.

As mixture thickens, stir frequently to prevent sticking.

 

Submerge six 1-cup canning jars and their lids and ring bands in boiling water; let sterilize for 10 minutes. Remove with tongs, drain jars thoroughly and set on a clean towel to let dry.


Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids.

Process for 5 minutes in boiling water bath.

For seedless jams, crush berries and heat until soft.
Press through a sieve or cheesecloth and then add sugar and proceed as above

 

 

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