Have I ever mentioned the insane amount of Blackberry bushes that are around and behind our house?  When I say an insane amount, I am talking about if we hired crews of people to pick, I don't know that they could pick them all.  INSANE AMOUNT!  When we first moved in we had a bush that was literally 10 foot tall and about 20 foot around, and covered in berries.  I think inside the bush was actually a tree, but who knows.  Unfortunately, not long after we moved in construction crews tore it up (not our choice or decision, but it was technically "city property.")  Even with that loss, we still have tons and I spend a few hours every day during blackberry season picking until my hearts content.  My husband says that I am the caveman definition of a "gatherer."

This past year wasn't any different, and I picked a lot, not as much as I normally do, but if memory serves, I was just starting serious morning sickness and not quite up to my normal routine.  I froze two gallon ziplock bags with the intentions of making Blackberry Jelly with a family friend for the first time, after trying hers last year, and deciding it was the best thing ever.  Time passed, morning sickness continued, and it just never happened.  Sometime in December I started cleaning out the freezer preparing for the approaching holiday, and discovered all my frozen berries.  I realized I needed to do something with them, or toss them out.  Why not just make blackberry jelly myself?  So I did some basic research (I've never canned anything before) had the recipe from the friend, and bought a box of canning jars.

Blackberry Jelly Recipe and basic canning directions HERE.  These are the only things I did differently and a few hints:
1.  I didn't want seeds in my jelly, so at first I started pushing the berries through a strainer, which worked, but was very slow.  I ended up putting about two cups in my blender, processing them, and then pushing the puree through the strainer to remove the seeds.  This worked really really well, and I'm not quite sure why some of the recipe comments say not to do it, it worked just fine for me!
2.  Two gallon bags of frozen berries produced exactly the amount of juice needed for this recipe (5 cups) and filled around 9 8 ounce jars.
3.  On Step 11, I didn't have a fancy canning pot, so I just used a large pot that I filled with water, and laid a towel inside.  The towel inside kept the jars from clanking together while the water boiled.  Make sure the water is 1" above the lids during the boiling process.  Be extra careful removing the super hot jars from the boiling water after you are done, this part is rather dangerous and especially so if you are using regular tongs and not specialty canning tongs.  Go slow and be careful!

Enjoy the fruits of your labor year round!  We have already eaten our way through three jars, and I can't wait to make more jelly during the next blackberry season!

P.S.  I wrote this post before I gave birth, and just never had the chance to post it, so fortunately for me, blackberry season is in full swing right now and I swear there are more than ever out there ready to be picked!  I am ready!

_Linking up to Tuesday at the Table over at A Quilter's Table.  Hop on over and visit the others and their great recipes!