The weather has cooled down so it will be a perfect temperature to get into some jelly making.
Years ago, my grandmother told me how to make blackberry jelly the way she did 'in the olden days'.
She said to make sure to pick some under ripe berries along with the ripe ones to help the jelling process, as they have more pectin, and turn out a nice product without a trip to the store.
My question to you all, is...What should the ratio of ripe to under ripe berries be? For the life of me I cannot remember what she said and it has been forever since I have done it.
Thanks in advance for any hints on this. I hope you all have a happy weekend! xo
