This delicious homemade jelly is made with fresh boysenberries, but you can also use dewberries, loganberries, huckleberries, or salmonberries.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
46 Calories
Recipe Instructions
Step 1
Inspect four 32-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
Step 2
Crush boysenberries in a large bowl with the back of a spoon or a potato masher. Add crushed fruit into a sieve or cheesecloth set over a bowl and let juices drip into the bowl until dripping stops. Press gently to get as much juice out of berries as possible. Measure 4 cups juice into a large pot. If necessary, add up to 1/2 cup water to get the exact amount of juice.
Step 3
Stir sugar into juice in the pot; add butter to reduce foaming. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
Step 4
Skim off any foam with a metal spoon. Ladle quickly into the prepared jars, filling within 1/8 inch of the tops.
Step 5
Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Step 6
Remove the jars from water and cool. Let stand at room temperature for 24 hours.
