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Certo® Boysenberry Jelly

  • Prep Time: 1 Hour Minutes (Total Time: 1 Hour Minutes)
  • Serving Size: 0
  • 4 cups Prepared Juice (buy About 5 Pints Tart Fully Ripe Boysenberries)
  • 7-1/2 cups Sugar, Measured Into Separate Bowl
  • 1/2 teaspoon Butter Or Margarine
  • 2 pouches CERTO Fruit Pectin
  • BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

    CRUSH berries thoroughly, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot.

    STIR sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

    LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lids are not sealed and refrigeration is necessary.)

    KRAFT KITCHENS TIPS

    Note

    If berries lack tartness, substitute 1/4 cup fresh lemon juice for 1/4 cup of the berry juice.

    How To Measure Precisely

    To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

    RECIPE COURTESY OF KRAFT FOODS