Making jelly & jams are always a staple of our summers here in the Adkins household. Since we always make our own jelly, we very rarely ever buy it at the store. This can be quite a money saving tool with the rising prices of preserves, and honestly, our homemade stuff tastes way better. We also like to make jelly to give as gifts. Combined with some fresh baked bread, it makes a perfect gift for just about anyone!
You all can totally make your own jelly as well! It’s really easy, and believe me, you will be glad when you get a taste!
This recipe is for my Berry Bonanza Jelly. It’s basically a mix of blackberries, blueberries, and red raspberries. I really like this because you get the taste of the combined berries, rather than just one. This recipe makes about 4 pints of jelly.
What You’ll Need:
1 pair of knee high pantyhose (for the juice)
4 cups of equal parts Raspberries, Blueberries, Blackberries juice (Roughly 2oz of each berries)
3oz Package Ball Liquid Fruit Pectin
6 1/2 cups of sugar
Canning Jars & Lids (I used pint jars, but you can use jelly jars instead, it will just change the yield.)
The first thing that you need to do is prepare your jars. Basically they need to be nice and sterile. You can sterilize them easily by adding the jars & lids to boiling water. You need enough water to cover the jars. Once its boiling you can set your sealed jars down in it.
Once your jars are prepped you can make your juice!
Blend up all of your berries in the blender or food processor. One of the easiest ways that we have found at removing the seeds from the juice is taking a pair of knee high pantyhose and running the mixture through there. Tie the open end of the hose. Pour the mixture in the pantyhose and gently squeeze to release the juice. once you cant get any through, flip and run it through the other side. Repeat this step until you’ve got as much of the juice as you can.
Measure out your juice, and put in a saucepan. Add the sugar and bring it to a rolling boil while stirring the whole time. Make sure it can’t be stirred down. Add the pectin right away. Make sure to squeeze out the whole 3oz package. Return to a hard boil for 1 minute, stirring the juice the whole time.
Remove from heat. If you have any foam on the top of your pan, you can skim it off.
Now you’re ready to jar your jelly!
Using a ladle and a funnel, our your jelly in your jars. Be careful not to overfill the jars, and if there is any jelly residue on the lip of the jar, just wipe it off. Next add your lids and centers. Make sure to seal them as tight as you can.
Once you have your jelly in the jars, add to the boiling bath of your canner/pot (the same that you sterilized your jars in. I definitely don’t recommend you do this with you hands. We have a pair of jar tongs that we use for this. Although you can technically use another pair of tongs, the jar tongs are way safer, and the jar won’t slide out and burn you or anything. Leave them in the bath for 10 minutes. Then take them out and let them cool.
You should hear them “pop” as the lids seal. In a few hours you can look at your jars to make sure that they are setting up correctly (aka gelling). Keep in mind it could take up to 2 weeks for the jelly to completely gel, but you should be able to open them up and use them in a week.
That’s it guys! Now you have som ultra tasty Berry Bonanza jelly you can eat at home, or share with others!