MAXINE'S BLACK RASPBERRY JELLY (FOR CANNING)
The recipe for Grandma Maxine's famous jelly. Historically, she has made the jelly, canned it and froze until ready to consume.
Provided by Brookes Kitchen
Categories Jellies
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Put in jars and cover with paraffin wax. Seal jars by properly canning. Alternatively, store in refrigerator for a week and enjoy fresh jelly.
Nutrition Facts : Calories 691.2, Fat 0.7, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 177.2, Fiber 6.8, Sugar 151.9, Protein 2.5
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