Blackberry Jelly - How To Make Blackberry Jelly

Do you remember picking fresh blackberries as a kid?  Mom would then make a homemade Blackberry Pie and some homemade blackberry jelly. So good! I have learned from experience to wear a long-sleeved shirt and gloves to prevent all those scratches when pick blackberries.
 

Learn about Blackberry Hints, Tips, and Information. Also check out more of Linda's Blackberry Recipes.
 

Wash, stem, drain, and crush berries. Drip through jelly bag or cheesecloth-lined sieve to equal 3 1/2 cups blackberry juice. Add dry pectin and sugar. Stirring to mix well. Stirring constantly, bring to a rolling boil and boil 1 minute (a rolling boil can not be stirred down). Remove jelly from heat.

Skim off bubbles. Ladle jelly into hot, sterilized containers, one at a time. Fill to within 1/8 inch of top if using self-sealing lids. Fill to within 1/2 inch of top is sealing with paraffin. Wipe rim of jar or glass with a clean damp cloth.

If using self-sealing lid:  Place hot lid on jar. Tighten screw band firmly. Invert jar 30 seconds. Stand upright to cool. Or, process in a boiling-water bath, 5 minutes.

If sealing with paraffin:  Spoon a 1/8-inch layer of melted paraffin over jelly, covering completely. Cool 5 to 10 minutes until paraffin hardens. Place another spoonful of melted paraffin top. Till and turn container so paraffin runs 1/4 inch of more up side. Cool 24 hours. Cover with lid or foil.

Yields 5 to 6 (6-ounce) jars.

Pectins are somewhat sugar amount specific. Also liquid pectins don't set up as well as powdered. Use only the type of pectin called for in your recipe. Powdered pectin and liquid pectin are not interchangeable in recipes. The preserving books seem to confirm that the reason liquid and powdered pectin may not be interchangeable is that the liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice.
 

Never EVER double a jelly or jam recipe. For some reason, this effects the setting.
 

If your jam does not set, chances are it contains too little pectin.

An imbalance between the pectin and the acid in your jelly. Adding a little lemon juice helps the pectin, and also helps create an environment hostile to bacteria.

High humidity in the kitchen can cause problems with jam and jelly.

Finally, you can defeat the whole purpose of adding pectin if you boil the mixture too long — overcooking causes the pectin to break down and lose its thickening capacity.