To Prepare Juice Select about 1/4 firm ripe and 3/4 fully ripe berries. Sort and wash; remove any stems or caps. Crush berries, add water, cover and bring to boil on high heat. Stir to prevent scorching. Reduce heat and simmer for 5 minutes.

When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly.

If a fruit press is used, the juice should be restrained through a jelly bag. To Make Jelly Sterilize canning jars . Measure juice into saucepot. Add sugar and stir well.

Boil over high heat until the temperature measures 8 degrees F above the boiling point of water (220 degrees F at sea level), or until the jelly mixture sheets from a metal spoon. (See Testing Jelly Without Added Pectin .) Remove from heat; skim off foam quickly.

Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .

Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.

Altitude-adjusted processing table: Table 1. Recommended process time for Blackberry Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15