Blackberry Jelly Like Grandma Made Food

BLACKBERRY JELLY

Steps:

• FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
• FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
• Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
• Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
• Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
• Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
• Remove from heat and skim off any foam.
• 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.
• Process in a hot water bath for 5 mins or use the inversion method.
• NOTE: All instructions are included with pectin.
• 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.
• Have fun and enjoy!

BLACKBERRY JELLY LIKE GRANDMA MADE

Steps:

• Rinse berries and place in large kettle with water.
• Bring to a boil and simmer for 5 minutes.
• Drain berries and put threw cheesecloth to remove all seeds.
• Add back to kettle with sugar.
• Boil to 220 degrees (-2 degrees for each 1000 feet above sea level)- I just used 220 in Ohio.?.
• I have noticed I need to boil at the 220 mark for awhile for a nice gel, so make sure you not only hit the 220 mark but go for 221, to be on the safe side.
• Put in sterilized jars.

BLACKBERRY JAM

Steps:

• (If you are planning to can the jam, prepare waterbath and sterilize jars).
• Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
• (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
• Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
• Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
• Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
• Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
• Pour jam into prepared jars and seal with lids.
• For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
• To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.

BLACKBERRY JELLY

Steps:

• Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
• Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
• Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
• Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
• Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
• Pour into sterilised jars and allow to cool completely. Store in a cool dark place.

BLACKBERRY JELLY

Steps:

• Combine berries and water.
• Bring slowly to a boil.
• Cook until berries are soft.
• Strain overnight in a jelly strainer, lined with cheesecloth that has been wrung out in hot water.
• Measure juice.
• Boil juice 8-12 minutes.
• Skim.
• Remove from heat.
• Add sugar: 3/4 cup sugar per 1 cup of juice.
• Stir until dissolved.
• Return to heat and boil until 220F.
• on a thermometer.
• This should take 3-10 minutes.
• Pour into sterilized jars and seal.

BLACKBERRY JELLY

Steps:

• Crush berries and strain through a jelly bag to get 4 cups of juice.
• If you are slightly short of juice, add small amounts of water to the pulp in the jelly bag, to squeeze out more juice.
• Combine blackberry juice with lemon juice and sugar in a large saucepan, mixing well; bring to a boil over high heat, stirring constantly.
• Immediately stir in pectin and return to a full rolling boil, stirring constantly.
• Remove from heat and skim off foam with a slotted metal spoon.
• Pour into sterilized half-pint jars (you will require about 8), leaving 1/2" headspace.
• Remove air bubbles.
• Adjust caps.
• Process in in water bath canner for 10 minutes.
• When cool, check seals, and refrigerate promptly any that have not properly sealed.

LOW-SUGAR ELDERBERRY (OR BLACKBERRY) JELLY

Steps:

• Place a glass plate in the freezer.
• Combine all ingredients and bring to a boil; simmer 10 minutes or until agar-agar is dissolved.
• Test consistency by placing a bit of the jelly on the cold plate and returning plate to the freezer for 1 minute. Add more agar-agar if too liquid.