A classic jelly made from simmered and strained Haskap berries.
Makes 7 cups of jelly
Ingredients
To Make Juice
• 8 cups of Haskap Berries
• 2 ½ cups of water (for simmering berries
For Jelly
• 3 ½ tsp of lemon juice
• 5 ½ cups sugar
• 1 box of Certo
Method
- Simmer the berries
Combine the Haskap berries and water in a large pot. Bring to a simmer and cook for 10 minutes, stirring occasionally to help release the juice. - Strain the juice
Strain the cooked berries through a jelly bag, to extract the juice. Do not squeeze the bag as that makes cloudy jelly. You will need 4 cups of juice — if you’re short, top up with water to reach the full amount. - Combine juice, lemon juice, and sugar
In a large, clean pot, combine the strained juice, lemon juice, and certo. Stir well. - Bring to a full boil
Place the pot over high heat and bring the mixture to a full rolling boil that can’t be stirred down, stirring constantly. - Add the pectin
Stir in the sugar. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. - Skim and jar
Remove from heat and skim off any foam. Ladle the hot jelly into sterilized jars, leaving appropriate headspace, and seal according to your canning method.