Blackberry Lavender Jelly 🍇 This jelly recipe is so easy! You can find the full recipes instructions on our blog 🥰 INGREDIENTS 5 pounds (72 oz) fresh blackberries 6 sprigs fresh lavender 4 cups granulated sugar INSTRUCTIONS ✨ Begin by washing the blackberries. Place them into a large saucepan or heavy bottomed pot along with the sprigs of lavender. Place the pot over medium heat and crush the berries as they cook down; this is easily done with a potato masher. Continue to crush the berries until they come to a boil and lower the heat to a simmer for about 5 minutes. Remove the pot from heat. ✨ Line a large colander with a double layer of cheesecloth, place the lined colander over a large bowl, and strain the crushed berries. It will take some time for the juices to collect in the bowl, about 30 to 40 minutes. Do not press or squeeze the cheesecloth as this can make the jelly cloudy. ✨ Once all of the juice has been collected, measure it out. You should have about 4 cups of juice. ✨ Meanwhile, prepare your hot water canner. Wash and sterilize your jars, lids, and bands. Place them into the canner and cover with water and bring the water to a simmer. ✨ Add the juice to a clean saucepan along with the sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Cook the jelly until it reaches the jellying stage, or 220° F. This will need to be adjusted depending upon which elevation you live at. Immediately remove the pan from heat and skim off any foam. ✨ Fill a clean, hot jar with hot jelly to 1/4-inch headspace. Poke around in the jelly to remove any air bubbles. Adjust headspace, wipe the rim of the jar with a damp clean towel, place on the lid, and adjust the band to fingertip tight. Place the jar back into the canner. Repeat with the remaining jars. ✨ Cover the canner and bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting the time for altitude. Remove the pot from heat, take off the lid, and let the jars sit in the hot water for 5 more minutes. Then remove the jars and place them onto the counter on top of a towel. ✨ Check the seals after 12 to 24 hours and store the jars without the bands for up to 18 months. #canningseason - @underatinroof