MORE ABOUT US:
We are a family of 5 raised in the city but country bound. We closed on our 6 acre property in the summer of 2017 and have been learning to garden and homestead ever sense. We have goats, rabbits, pigs and chickens but plan on so much more! Our goal is to become 90% self-sufficient within the next 5 years!

Our everyday life consists of caring for the animals, building our property up, gardening and breeding animals! We leave the babies to be raised by their mothers until weaning time and then sell or process them! We believe we should all be aware of where our food is coming from and this is our way of teaching our children!

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Recipe;
Blackberry Jelly:

4 pounds of blackberries, preferably wild, some of them tart and not quite ripe, gently rinsed
About 3 cups of sugar
3 tablespoons strained fresh lemon juice

Put the blackberries in a wide, 6- to 8-quart preserving pan and crush them with your hands. Add 1/2 cup water and bring to a boil; boil until the berries are tender and have released their juices, about 5 minutes.

Set large, very fine-mesh sieve (or jelly bag) over a deep bowl or pot. Pour the blackberries into the sieve and let drain for 30 minutes, stirring occasionally but not pressing down too hard on the solids; discard the solids. Measure the juice; you should have about 4 cups.

Rinse the preserving pan and pour in the blackberry juice. Add 3/4 cup sugar for each cup of juice, then add the lemon juice. Bring to a boil over high heat and cook, stirring occasionally, until the mixture registers about 220°F on a candy thermometer or a small dab of it spooned onto a chilled plate and returned to the freezer for a minute wrinkles when you nudge it, about 20 minutes.

Ladle the hot jelly into the jars leaving 1/4 inch headspace at the top. Boil in water bath for 5 minutes to process.
Found in "canning for a new generation" book by liana krissoff

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