Fireberry Jelly

• 9 cups blackberries (Fresh or Frozen)
• 12 cup balsamic vinegar
• 3 -4 teaspoons crushed red pepper flakes (Dried)
• 1 (1 3/4 ounce) package dry pectin
• 5 cups sugar

1. Wash, stem, drain, and crush berries.
2. Drip through jelly bag or cheesecloth-lined sieve to equal 3 cups blackberry juice.
3. Combine blackberry juice and vinegar in a large pot.
4. Add Red Pepper Flakes, Dry Pectin and Sugar.
5. Stirring to mix well.
6. Stirring constantly, bring to a rolling boil and boil 1 minute (Be Careful!
7. A rolling boil can not be stirred down).
8. Remove jelly from heat.
9. Skim off bubbles.
10. Ladle jelly into hot, sterilized containers, one at a time.
11. Fill to within 1/8 inch of top if using self-sealing lids.
12. Fill to within 1/2 inch of top is sealing with paraffin.
13. Wipe rim of jar or glass with a clean damp cloth.
14. Can/Seal jars according to safe canning methods.

blackberries, balsamic vinegar, pectin, sugar

Taken from www.food.com/recipe/fireberry-jelly-261612 (may not work)