MaMaw Ingram's Jelly

The following jelly is really easy to make. You can buy the little bitty jars @ Wal-Mart and use the jelly for teacher gifts, etc. One year I made it and gave to each church family @ Thanksgiving. It is delish! I sat here in my living room invisioning the many breakfasts I enjoyed at Mamaw's table. The homemade biscuits were soft and fluffy. She fixed eggs to order. We always had sausage patties and bacon. She would fix grits for me and I added lots of sugar and butter. Of course she made coffee on her stove top in a perculator. I'm so hungry just thinking about the wonderful southern breakfasts on 5th Street in Bessemer Alabama. More than my hunger for her big southern breakfasts is my homesickness for her. I had such an incredible Mamaw. What an awesome cook, homemaker, and hostess she was!

Please do try her jelly. Help me keep her alive in the since of her canning. You can use canned or frozen juices just make sure it is natural with no sugar added! I personally have always enjoyed squeezing and smashing the berries!

4 cups prepared berry juice (about 2 ½ lbs rip berries)
4 ½ cups water
1 box Sure Jell Fruit Pectin
½ tsp margarine (optional)
5 cups sugar, measure into separate bowl

Wash jars and screw band rings in hot soapy water; rinse with warm water. Bring saucepan of water to boil. Add flat lids and rings and turn off heat. Let stand in hot water until ready to use.

Place washed berries in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Crush cooked berries. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Strain prepared fruit in cheesecloth. Squeeze out juice being careful not to let pulp into bowl. Measure exactly 4 cups prepared juice into 6- or 8-quart saucepot. (If needed, add up to 1/2 cup water for exact measure.)

Stir pectin into juice in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars in canner or large pot of water. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil for 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)