Bourbon Blackberry Jelly

Every year, about this time, I clean out my freezer of last year's berries I have left over to make room for the current harvest.

This year, I tried jelly. Normally, I like the fruit pulp, but members of my family don't like blackberry seeds due to braces.

This batch I used:

3.5 gallons of blackberries

0.5 gallons of blueberries

I cooked down the fruit (20 minutes steady simmer after boil) and strained it using a cheese cloth. I then let everything sit overnight (in the fridge to deal with sedimentation.

In the morning, I refiltered the juice through unbleached coffee filters to remove the fine particles. This left me with 10 cups of juice.

I then brought everything to a boil and added

10 cups sugar

Juice from 3 lemons

3 shots of Knob Creek Bourbon

1 TBSP of cinnamon

I then let it simmer for 20 minutes, added in 3 pouches of liquid pectin, ladled into jars, and processed.