Ruth Feeney's Blackberry Jelly

• 2 cups water
• 3 quarts freshly picked cultivated blackberries
• 2 tablespoons lemon juice
• 1 34 ounces dry pectin
• 5 cups sugar
• 1 tablespoon unsalted butter

1. Pour about 2 cups water into a large stock or soup pot.
2. Add berries and crush them with a potato masher.
3. Bring to a boil and turn off the heat.
4. Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl.
5. (Make sure no seeds get through).
6. This should yield about 3 1/2 cups of juice.
7. (If you need more liquid, add apple juice or water).
8. Pour blackberry juice black into the pot.
9. Add lemon juice and pectin and bring to a boil.
10. Add sugar and boil 1 minute.
11. Add butter.
12. Pour mixture into 4 pint jars.
13. Pour a half-inch layer of paraffin over top of each jar and seal them.

water, blackberries, lemon juice, pectin, sugar, unsalted butter

Taken from www.food.com/recipe/ruth-feeneys-blackberry-jelly-368919 (may not work)