In preserving pot, crush blackberries with a potato masher. Add water & lemon juice. Cover and simmer over medium heat for 15 minutes, stirring occasionally, until the blackberries are really mshy. Remove from the heat.
Transfer mixture to a dampened jelly bag or a colander lined with a double thickness of cheesecloth. Let the juice drip through overnight.
The next day, measure the juice; there should be about 4 cups. Discard pulp. Prepare the preserving jars.
In your preserving pot, combine juice and an equal amount of sugar. Bring to a boil over high heat and boil rapidly, stirring often, for about 15 to 20 minutes, or until the jelly tests done.
Remove from heat, stir and skim off foam if necessary. Pour jelly into hot, sterilized jars, leaving a 1/4 inch head space. Wipe rims clean. Seal. Process jars in boiling water bath for 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 8 oz. jar (401g)|
|Recipe Makes: 4 8 oz. jars|
|Calories from Fat: 16 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 4.3mg||0 %|
|Potassium 611.8mg||16 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 21.1g|
|Protein 5.1g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.