Every year I experiment with new types of jams and jellies. I had an over abundance of both grapes and blackberries so I have tried 3 different recipes for Blackberry/Grape Jelly in the last two days. I finally came up with the one I liked best. It is lower in sugar so it has some 'zing' which I like in a jelly. It has a nice firm set and a beautiful color.
Blackberry Grape Jelly
5 Cups juice (approx 1/2 grape and 1/2 blackberry)
1 box no sugar pectin
2 1/2 Cups sugar
Stir pectin into juice in large saucepan...stir well to prevent lumps
Bring to a full rolling boil over high heat stirring constantly, then add sugar
Stirring, bring back to full boil and boil for 1 minute
Pour into sterilized, hot jars. Put on hot lids, screw on lids (don't overtighten)
Process in hot water bath for 10 minutes (approved method) or 12 minutes in a steamer canner (the method I use but only for jam, jelly, and fruitsauces )
Makes 6 1/2 pints
Note: you can use a higher juice to pectin ratio than in a typical 'no-sugar' recipe because of the natural pectin in the blackberries. Just make sure your juice is at least 50% blackberry juice.
Juicer making grape juice Steamer working away