Step 1

Prepare for Canning

Step 2

Sterilize jars and lids. Set up waterbath canning equipment.

Step 3

Harvest and measure out 6 cups of fruit.

Step 4

Sort out leaves and other debris. Rinse in a strainer.

Step 5

Pour into a large pot and lightly mash fruit with a potato masher.

Step 6

Add 2 quarts of water to the pot. Bring to boil over medium-high heat, stirring often and scraping down sides as needed.

Step 7

Once the fruit has come to a full boil, continue at a low boil for 20 minutes stirring often and scraping down sides of the pot as needed.

Step 8

Remove from heat, and let cool slightly.

Step 9

Strain berry uice into a bowl using a jelly strainer or several layers of cheescloth inside a regular strainer. Lightly squeeze straining cloth to extract additional juices. Discard berry pulp.

Step 10

Measure out 3 Cups of juice and pour into a clean, large pot.

Step 11

Stir in the fruit pectin.

Step 12

Bring to a FULL ROLLING BOIL over medium-high heat. Stir often. Scrape down sides as needed. Remove any foam with a spoon, or optionally, stir in 1/2 tsp butter to help control the foaming.

Step 13

Once it has come to a full rolling boil, immediately add sugar and lemon juice all at once and stir to dissolve.

Step 14

Bring back to a full rolling boil. Boil for exactly 1 minute.

Step 15

Remove pot from heat and quickly pour jelly into jelly jars, screw on lids and rings.

Step 16

Put jars into simmering waterbath canner and process according to time reccomended on the instruction sheet that accompanies the Sure Jell package. I process my jars for 10 minutes.