Ruth Feeney's Blackberry Jelly

Ingredients

• 2 cups water
• 3 quarts freshly picked cultivated blackberries
• 2 tablespoons lemon juice
• 1 3/4 ounces dry pectin
• 5 cups sugar
• 1 tablespoon unsalted butter

Directions

1. 1

   Pour about 2 cups water into a large stock or soup pot. Add berries and crush them with a potato masher. Bring to a boil and turn off the heat.

2. 2

   Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl. (Make sure no seeds get through). This should yield about 3 1/2 cups of juice. (If you need more liquid, add apple juice or water).

3. 3

   Pour blackberry juice black into the pot. Add lemon juice and pectin and bring to a boil. Add sugar and boil 1 minute. Add butter.

4. 4

   Pour mixture into 4 pint jars. Pour a half-inch layer of paraffin over top of each jar and seal them.