Start by removing any stems and leaves from the beautyberries. You want to use only the berries themselves.

Place the beautyberries in a large saucepan and use a potato masher or fork to gently mash them. This will help release the juice and flavor from the berries.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10 minutes. This will help extract the juice from the berries.

Strain the Juice:

After simmering, strain the beautyberry mixture through a fine-mesh strainer or cheesecloth into another large saucepan or bowl. Use a spoon or the back of the ladle to press the berries and extract as much juice as possible. Discard the solids.

Once the mixture is boiling, add the 2 cups of granulated sugar all at once. Stir continuously until the sugar has completely dissolved.

Boil and Skim: - Bring the mixture to a rolling boil (a boil that cannot be stirred down) and let it boil for 1-2 minutes while continuing to stir. This will help activate the pectin and thicken the jelly. - Skim off any foam that forms on the surface during boiling.

Test for Set: - To test if the jelly is ready to be canned, you can use a spoonful on a chilled plate. If it sets and wrinkles when you push it with your finger, it's ready. If not, boil for another minute and test again.

Seal the Jars: - Wipe the jar rims with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.

Process (Optional): - If you plan to store the jelly for an extended period, process the jars in a water bath canner for 10-15 minutes to ensure they seal properly.

Cool and Store: - Allow the jars to cool on a clean towel or cooling rack. As they cool, you should hear the lids pop, indicating a proper seal. If any jars do not seal, refrigerate and use those first.