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On medium heat bring to just a simmer.
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Take off stove and allow to cool for about 20 minutes.
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Using a slotted spoon, dip out some berries, put them in a food mill and run it around until you feel the good part is in the bowl and the seeds and other parts are left in the food mill. **this will not get rid of ALL the seeds but it will get rid of most of them**
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After all the berries are put through the food mill, you should have about 6 cups of berries.
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Begin pouring the berry juice left in the Dutch oven through a strainer and then cheese clothes several times. This should leave you with about 3 cups of pretty purple blackberry juice that is clear to see through.
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Put your 6 cups of berry pulp into a clean Dutch oven with 1 package of powdered pectin, I use Sure-Jell.
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Stir over high heat until it comes to a rolling boil then add 7 cups of sugar all at once and stir, stir, stir and continue stirring.
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When it comes to a rolling boil, continue stirring but you may want to put on an oven mitt at this time and allow the rolling boil to go on for 1 full minute.
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Remove from burner and ladle into jelly jars – this should make about 9 cups – screw the lids on tight and then process in a water bath for 10-15 minutes.
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After you have finished that, pour the 3 cups of berry juice into a clean Dutch oven along with ½ a package of Sure-Jell and stir to a rolling boil then add in 2 ½ Cups of white sugar all at once and continue stirring to another rolling boil. Allow the boil to go for 1 minute then take off burner and ladle into jelly jars – should make about 4 cups – and process in a hot watch bath for 5-10 minutes.
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Both Jam and Jelly should set up within 24 hours.