- 2 quarts berries (about 3 pounds)
- 1/4 cup water
- 2 cups sugar
- 3 teaspoons Pomona’s Universal Pectin
- 1/4 cup bottled lemon juice
- 3 teaspoons calcium water (from the Pomona’s Universal Pectin kit)
- Combine the berries and water in a medium nonreactive saucepan and slowly bring to a simmer. Reduce the heat to low and gently simmer for 5 minutes to release the fruit’s juices, being careful not to crush or press the fruit, which will cloud your jelly.
- Line a colander with a triple layer of cheesecloth, or have ready a jelly bag in its frame, and set either device over a bowl. (Tip: When using a jelly bag, insert it into the frame seam-side out for easier cleaning.) Remove the fruit from the heat and gently pour into your straining setup. Allow the cooked fruit to drain for at least 2 hours, until all the juice has been released. Do not press on the draining fruit.
- Combine the sugar and pectin in a small bowl.
- Measure 2 cups of the strained juice into a medium, nonreactive saucepan. Bring to a boil, and stir in the lemon juice and calcium water. Sprinkle in the pectin mixture, stirring constantly to disperse evenly. Return to a boil and simmer for 1 to 2 minutes, stirring constantly, to dissolve the mixture.
- Remove from the heat. Allow the jelly to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.
- To preserve, you can either cool, cover, and refrigerate for up to 3 weeks, or can as follows.
Makes about 3 cups
Use the boiling-water method. Ladle the jam into clean, hot 4-ounce or ½-pint jars, leaving ¼-inch of headspace between the top of the jam and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.