RASPBERRY JELLY

As I was cleaning out some ice buildup in our old chest freezer, I found this bag taking up way too much space.

It was full of blackberries, raspberries and cherries that I’ve frozen the last two years. It was mostly full of black raspberries, so I made a decision to make jelly.

Actually, it took five cups of the juice, five cups of sugar and one package of Sure Jell. The Sure Jell was stirred/dissolved into the juice, pot put on the stove on high heat to come to a boil. The all of the sugar was poured into the boiling mixture, stirred and brought to a hard boil for one minute. Then it was poured into 1/2-pint glass jars and lids and rings put on the jars. My pressure canner was adjusted to 10 pounds of pressure, nine jars added to the canner, lid put on and tightened. We wait for the pressure to be acquired and then process for 10 minutes.

Well, maybe some peach preserves and some more apple butter!!!

I had four packages of cherries in the bag which were precisely measured and frozen for cherry pies. There were about 20 bags of blackberries and most of them were fed to the chickens for a treat. I asked hubby not to bring anymore to the house this summer of any berries and he said what he picked would be sold to anyone that wanted to pay for them. Sounds like a plan to me and he loves picking berries and cherries.