MAKES ABOUT EIGHT 8-OUNCE JARS

INGREDIENTS

• 2 quarts fresh or frozen whole raspberries, crushed
• 1 1/2 quarts fresh or frozen whole blackberries, crushed
• 7 1/2 cups granulated sugar
• 2 pouches (3 ounces each) liquid pectin

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot combine the raspberries and blackberries. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer for 5 minutes. Remove the pot from the heat and let stand for 30 minutes.
2. Strain the berry pulp through a fine-mesh sieve. Discard the pulp and seeds. Rinse the sieve and line with four layers of damp fine-knit cheesecloth. Strain the juice through the cheesecloth two times, rinsing the cheesecloth between each straining. Refrigerate the juice for several hours or overnight. Slowly pour the juice into another container, being careful not to disturb the sediment in the bottom of the container. Discard the sediment. For crystal-clear juice, strain the juice through a damp coffee filter, if desired. Measure out 4½ cups of berry juice.
3. In an 8-quart stainless steel stockpot, over medium heat, combine the berry juice and sugar, stirring constantly until the sugar is completely dissolved. Increase the heat to medium high and bring to a full rolling boil, stirring constantly. Stir in both pouches of pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
4. Remove the pot from the heat and quickly skim off any foam.
5. Immediately ladle the jelly into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• If using frozen berries, measure them while still frozen, then thaw and crush.