This easy-to-make jelly has become a holiday gift favorite. The subtle flavor is intriguing, and frozen berries work fine. For information on safe canning, visit ballmasonjars.com or the NC State Extension Service’s Food Safety site.
Place the blackberries and about ½ cup water in a saucepan. Bring to a boil, then reduce to simmer and stir constantly until the berries begin to soften and break down, about 5 minutes.
Strain the mixture through a fine-mesh strainer or a colander lined with cheesecloth into a large bowl. Press the berries gently, then allow them to drain. Reserve the juice and discard the berries. You should have about 1¼ cups of juice.
While the berries drain, bring 1 cup water to a boil. Place the teabags and lemon zest in a heatproof bowl. Pour the boiling water over the tea bags and lemon. Cover the bowl with a saucepan lid and let steep for 1 hour. Remove and discard the bags and lemon.
In a large saucepan, combine the blackberry juice and tea infusion and stir in the sugar. Bring the mixture to a rolling boil over high heat, stirring constantly to dissolve the sugar. Then stir in the pectin (both of the packets in the box) and continue to stir and boil the mixture for 1 to 2 minutes, until the liquid passes the gel test (it thickens and drops in a loose sheet from a spoon).
Remove the saucepan from the heat and ladle the mixture into clean half-pint canning jars. Screw on the lids. Process in a boiling water-bath canner for 5 minutes, then remove and cool on folded kitchen towels or a rack.
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit your recipe for possible publication in Carolina Country magazine.
