This weekend hubby and I put on our work boots and followed a wet muddy path out behind our house until we got to the wild black raspberry plants. I have been wanting to make some homemade jelly for a while now and it just didn’t seem right to let these plump juicy berries go to waste.
Of course we had to battle mosquitos, a couple Daddy Long Legs, and some noisy birds that warned us to leave their berries alone. But in the end – it was all worth it.
I followed this recipe for Blackberry Jelly that I found posted by Kathy in Florida on Food.com. If you follow the instructions just as I did, then I think you’ll be eating homemade jelly too!
When I have fruit that has a lot of seeds like these berries do I prefer to make jelly over jam because I can avoid the seeds all together.
This recipe was easy to follow and the jelly making went fairly quickly. I used a box of SUREJELL for the pectin. I have always had good luck with this brand and it’s what my mom used long before I started making jams and jellies. *Cooks note: Remember to skim the foam off the top before putting the jelly in jars.
And did you know there is no written rule that says you only have to eat jelly on toast or peanut butter and jelly sandwiches? Try it on a scoop of vanilla ice cream.
I am now officially in the jam and jelly making mood. My next adventure? To pick cherries and make homemade cherry jam.
Have you ever made homemade jams and jellies? What’s your favorite flavor?
THE JOY OF CAKING 