Berry Jelly

Directions

1. 1
   Extract fresh juice by pressing fruit in damp jelly bag or fruit press. Restrain pressed juice through damp jelly bag. Combine 1 1/4 cups berry juice with sugar. Stir thoroughly. Add the pectin slowly to the water. Heat almost to boiling, stirring constantly. Pour the pectin mixture into remaining 1 3/4 cups berry juice. Stir until pectin is completely dissolved. Let the pectin mixture stand 15 minutes.
2. 2
   Mix juice mixture with pectin mixture. Stir until all sugar is dissolved. Pour into containers. Cover with a tight lid. Let stand at room temperature until set, from 6 hours to overnight. Store in refrigerator or freeze.
3. 3
   This recipe yields 7 half-pint jars.
4. 4
   Comments: Uncooked jams and jellies must be stored in the refrigerator or freezer. Store no longer than 3 weeks in refrigerator or a year in freezer. Freezer storage is best for maintaining natural color as well as flavor. If kept at room temperature, uncooked jams or jellies will mold or ferment in a short time. Once a container is opened, use within a few days.