For the blackberry jelly, put the blackberries and juniper berries in a pot with the water and squeeze them together a bit. Then bring to the boil and simmer for about 5 minutes.
Then put the mass through a whisk, with the smallest holes, so that pulp is passed, but most of the seeds do not pass through.
Weigh out puree and add in same amount of jelling sugar, cook as directed on jelling sugar package. Pour into clean, boiled jars and close with twist-off lids.
Jam or jelly which is boiled down 50:50 with sugar will last for years. However, blackberry jelly loses significant flavor after about a year.
Preparation Tip:
The blackberry jelly tastes wonderful on a slice of fresh farmhouse bread.
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