During April and May my blackberry bushes are loaded with fruit; I pick about a 5 gallon ice cream bucket full every other day at their peak. First, I wash the berries thoroughly and freeze in gallon Ziploc bags. Later, I juice the berries with my handy-dandy steamer Virgie found for me. The juice can then be frozen until I’m ready to make jelly.

3¾ cups blackberry juice (can be cut with water if need be)
4½ cups sugar
1 (1.75 oz.) box Sure Jell fruit pectin
3 glass pint jelly jars, lids and rings

Bring a large deep pan of water to a rapid boil. Wash jars, lids and rings in hot, soapy water and rinse. Carefully place jars, lids and rings in boiling water bath and let soak for 5 minutes, remove to countertop close to stove.
Follow steps exactly:
1. Measure the sugar into a mixing bowl and set aside.
2. In a 5 quart saucepan, add blackberry juice and Sure Jell. Bring mixture to a full rolling boil on high heat, stirring constantly. This will take awhile, but don’t stop stirring.
3. When juice is at a full boil, quickly add the sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam.
4. Quickly ladle jelly into hot jars, filling to within 1/8 inch of top. Cover with lids and screw rings down on top.

Return jars to boiling water, adding more if needed until water is at the level of the top of the jars. Return to a gentle boil and let process about 5-10 minutes. Carefully remove jars from water and let cool. Lids should make a “ping” sound as they cool and seal.
Store sealed jars in a cool, dry location. Refrigerate any jars that don’t seal, and if the jelly doesn’t set it make terrific syrup over ice cream or pancakes!
***This makes 3 pint jars of jelly, so I make multiple batches. Do NOT double the recipe.