TO MAKE JUICE
4 cups blackberries
4 cups water (or enough to cover berries)
TO MAKE JELLY
3 3/4 cups juice
4 1/2 cups sugar
1 (1 3/4 ounce) box dry pectin
1/2 teaspoon butter (optional)
DIRECTIONS
1.FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 minutes over medium/high heat.
2.FOR JELLY
Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
3.Measure sugar exactly. (DO NOT reduce or use sugar substitute) Set aside.
4.Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
5.Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
6.Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
7.Remove from heat and skim off any foam.
8.Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
9.Process in a hot water bath for 5 minutes or use the inversion method.
10.NOTE: All instructions are included with pectin.
11.Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
*This is my 1st time doing any canning. This is a keeper. Very good and simple. Makes 6-8 half pint. Found this recipe from Food.com recipe site.
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
