Maxine's Black Raspberry Jelly (For Canning) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The recipe for Grandma Maxine's famous jelly. Historically, she has made the jelly, canned it and froze until ready to consume. Ingredients:
5 cups blackberries |
3 cups grape juice (concord) |
1/4 cup lemon juice |
5 cups sugar |
1 (6 ounce) envelope certo |
1 (3 ounce) box raspberry jell-o gelatin |
Directions:
1. Crush blackberries using a food mill and reserve juice. Strain juice off of blackberries and set aside. Measure reserved juice. Add concord grape juice to reserved blackberry juice so that it totals 3 cups of juice.
2. Add sugar, lemon juice and 1/2 of the box of dry jello to a pan. Bring to a rolling boil. Add certo and cook for 4 minutes.
3. Put in jars and cover with paraffin wax. Seal jars by properly canning. Alternatively, store in refrigerator for a week and enjoy fresh jelly.
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