Berry Jelly


Preserving Method: Water Bath Canning

  1. Prepare boysenberries by crushing them one layer at a time with a potato masher. Combine fruit and ¼-1/2 cup water per quart of fruit in a large saucepan: cover and bring to a simmer, cook 10 minutes, until fruit is soft.
  2. Place prepared boysenberries in dampened jelly bag or several layers of dampened cheesecloth. Let juice drip, undisturbed, for at least 2 hours or overnight. Note: Squeezing the jelly bag may cause jelly to be cloudy.
  3. Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  4. Combine prepared berry juice with pectin in a 6-or 8-quart saucepan. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
  5. Add sugar all at once, stirring to dissolve. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat, skim foam if necessary.
  6. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.