Beautyberry Jelly

Prep Time1

Cook Time10

Resting12

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

6 cups beautyberries washed and sorted (remove any stems, debris, etc.)
8 cups water
1.75 ounces pectin 1 box of standard pectin or 1/3 cup if using bulk pectin
½ teaspoon butter optional (see note)
4 cups granulated sugar
2 Tb lemon juice

Instructions

To begin, prepare your jelly jars and canning equipment. Always start with freshly washed tools, jars, etc.
You will want to sort through all of your berries, removing every piece of stem or leaf, or debris that you can find. Wash the berries well and strain out the water.
Place 6 cups of berries in a large, non-reactive pot. Use a potato masher to mash up the berries as much as you can.
Add the water and bring the mixture up to a boil. Reduce the heat and let it gently bubble for 20 minutes. Allow it to cool slightly.
Ladle the berry mixture through a jelly bag strainer, or a colander that is lined with several layers of cheese cloth. You will need 3 cups of the liquid. If you have enough, you can do a second batch later on.
Wash your pot, then add the 3 cups of juice back into it. Add the pectin and butter.
Bring this mixture up to a rolling boil, and boil for 1 minute.
Add the sugar and lemon juice. Bring it back to a rolling boil again, and boil it hard for 1 full minute. Test the jelly to make sure it has gelled. If it hasn't, boil it a little longer, and test it again. (See how I do this in the video.)
Ladle the jelly into hot jars leaving 1/4 inch head space.
Remove any bubbles with a bubble wand, then wipe the rim of the jars with a damp cloth dipped in white vinegar.
Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
Process the jars for 10 minutes. (See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)
After the jars have processed, turn off the heat, remove the lid of the canner, and let the jars rest for 5 minutes.
Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use a cooling rack.
Remove the rings, test the seals, wash and label the jars. Store them away in the pantry.
Enjoy this unique jelly!

Notes

Butter helps prevent the jelly from foaming up. It will foam while it is actively boiling, but then the foam goes away as soon as you remove it from the heat to jar it up. This is a safe and effective method. If you do not wish to add the butter, you will need to skim the foam from the jelly before jarring it up.

See This Recipe:

https://cosmopolitancornbread.com/beautyberry-jelly/

Equipment Used

Nutrition