This is a wonderful jelly to use on top of pancakes, toast, or waffles. It is also perfect for a PB&J sandwich. For a decadent treat, smear it on blue cheese-topped crostini

MAKES ABOUT EIGHT 8-OUNCE JARS

INGREDIENTS

• 4 cups whole blackberries
• 4 cups water
• 1 box (1.75 ounces) powdered pectin
• 1⁄2 teaspoon unsalted butter (optional)
• 41⁄2 cups granulated sugar

INSTRUCTIONS

1. Lightly mash the blackberries in an 8-quart stainless steel stockpot. Add water, cover, and simmer over medium heat for 15 minutes, stirring occasionally. Remove from heat.
2. Strain blackberry mixture through a fine-mesh sieve lined with damp cheesecloth or jelly bag. Discard pulp and seeds. Measure out 3¾ cups blackberry juice. Add water if needed to reach exact measurement.
3. In an 8-quart stainless steel stockpot, combine blackberry juice, pectin, and optional butter. Bring to a full rolling boil over medium-high heat, stirring constantly.
4. Add sugar and stir until dissolved. Return mixture to a full rolling boil, stirring constantly. Boil for 1 minute, then remove from heat and skim off foam.
5. Ladle jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a damp paper towel. Apply hot lids and screw bands.
6. Process jars in a water bath canner for 10 minutes. Remove from canner and let cool for 12-24 hours. Check seals and remove screw bands. Store in a cool, dry, dark place for up to 1 year.