Boysenberry Jelly

Images

Preserving Method: Water Bath Canning

  1. PREPARE boysenberries by crushing them one layer at a time with a potato masher. 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.
  2. 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. Measure juice and other ingredients.
  3. COMBINE prepared berry juice with sugar in a 6-or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
  4. ADD pectin, immediately squeezing entire contents from pouches. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  5. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.