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Blackberry Jelly

Put the berries in a jar and cover it; set it in a pan of water over the fire, and simmer about an hour that the juice may run slowly; pour through a jelly bag, putting a little at a time into the bag. Then measure the juice, and allow one pound of sugar to each pint. Boil the juice fast in a brass or enamelled saucepan for twenty minutes, then add the sugar, and stir till it is all dissolved. Skim, and simmer for about ten minutes. Pour into jars, which should previously be made quite hot. When quite firm, cover, and store in a dry cool place.