Raspberry/blueberry Jelly

 The wild raspberries are ripe and all over my yard. I picked about 6-7 cups, which was not enough for a batch of jelly. Then I noticed that I had 6-7 cups of blueberries that needed to be used. Hmm. Combining the two was a great idea. I did jelly because wild raspberries are very seedy. It is not super clear because I only used a strainer and not a cheesecloth. It is fine.

Raspberry/blueberry Jelly

12 cups fresh blueberries and raspberries

1 package (1.75 oz. - I weighed mine)

4 Tablespoons lemon juice (bottled because of regulated acidity)

5 1/2 cups pure cane sugar

Place berries in sauce pot with 2 cups of water. Simmer about 10 minutes until soft. Gently mash. Strain through a couple layers of cheesecloth or a very fine wire mesh strainer or a jelly strainer bag. Let the fruit drip for a few hours or overnight.

You need 4 cups of juice.  Add water, if needed.

Prepare jars, lids and rings. Heat water in the water bath canner.

Place 4 cups of juice in a pot. Stir in pectin and lemon juice. Bring to a rolling boil.

To boiling juice, add the sugar all at once. Stir. Bring to a rolling boil and boil for 1 minute.

Remove from heat and skim foam, if needed.

Pour into prepared jars with 1/4 inch headspace.

Wipe rims of jars and place lids and rings on jars. Tighten to finger tip tightness.

Place jars in canner and boil for 10 minutes. Remove jars carefully and listen for the pings of the jars sealing. Let the jars sit for 24 hours before labeling and storing. If any jars did not seal, put them in the fridge and enjoy them right away.