Blackberry Jelly Recipe Without Pectin Food

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY JAM RECIPE {WITHOUT PECTIN}

Steps:

• Wash your blackberries and pick out any impurities. Natural blackberries usually don't have insects and worms in them (compared to raspberries) so the washing should be quick. Weigh the berries and place them into a big cooking pot.
• Add the whole sugar amount to the berries. Mix the content well.
• Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring at times, until you can see a rolling boil. At that point, the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency. Setting temperature with the help of a thermometer is 105 Celsius/220 Fahrenheit.
• At this point you can either mash the cooked blackberries quickly or keep them in whole pieces. If you mash them, and you don't like the seeds, you have the option too to strain the jam. I did not strain since we enjoy the seeds in the jam.
• Before you fill the jars with the jam, drop little rum on into the lid. That will help in keeping the jam germ and mold growth free.
• Fill your clean jam jars with the blackberry jam, close well with the lid and turn the jar upside down. Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.

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 RECIPE WITHOUT PECTIN

Steps:

• Place 9 pints fresh blackberries into a heavy-bottomed pot with 1 cup of water.
• Bring the mixture to a boil over medium-high heat, mashing as the mixture cooks.
• After about 5 minutes, the blackberries should have completely fallen apart and released their juices. Remove the mixture from heat.
• Pour the blackberry pulp through a jelly bag, or a cheesecloth-lined strainer. Allow the mixture to drain for at least an hour until it stops dripping and the pulp is pretty dry.
• Measure the collected juice, you should have about 4 cups. (Other yields will work fine too, see notes.)
• For every cup of blackberry juice, add 3/4 cup of cane sugar.
• Place the sugar/juice mixture into a deep jam pot and bring to a boil over high heat.
• After about 5-8 minutes, the mixture should reach gel stage. Test for gel stage on a plate that's been placed in the freezer, or with an instant-read thermometer (220 degrees F at sea level, see notes for other elevations).
• Pour the mixture into prepared jam jars, leaving 1/4 inch headspace.
• Seal with 2 part lids.
• Store in the refrigerator for immediate use, or freezer for up to 6 months. For longer-term storage, canning is a better option.
• Prepare a water bath canner before you begin making the jelly (while the juice is straining).
• Fill jars the hot jelly mixture, leaving 1/4 inch headspace, and seal with 2 part lids.
• Process in a water bath canner for 10 minutes.
• Remove the jars to cool on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use.

BLACKBERRY PECAN JELLY

Steps:

• Sterilizing your jars and rings, there are many ways to do this, here is a selection you can choose from, I do mine in the dishwasher ! Much faster! Dishwasher Method This method is great if you're short on time. Wash the jars in the dishwasher and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed. Stove Top Method 1.Place your jars in a canner right side up. 2.Then, fill the canner with water, stopping an inch above the jars. 3.Bring the water to a boil and continue boiling for 10 minutes. 4.Reduce the heat and keep the jars in the hot water until you're ready to fill them. Tips: If you live above 1,000 feet in altitude, add one minute of boiling time for each 1,000 foot increase in elevation. Oven Method 1.Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar's height. 2.Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you're reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven. 3.Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that's OK, but 10 minutes at that temperature is all you need. 4.Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you're ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven.
• in a small sauce pan boil about 2 c of water and remove from heat, place your lids in this water and leave until ready to seal your jars.
• Once your jars have been sterilized, start in on you jelly. Carefully measure out the berries, put them into a very large pot (8qt). cook down berries,Add lime juice
• if you do not want seeds this is the time to strain them out. (and return to stockpot) ( I made one batch with seeds and the other without seeds)
• Carefully measure sugar in a lg bowl, Add the pectin to the berries a little at a time, stirring constantly.
• Heat on HI, stirring constantly until mixture comes to a FULL boil. Add sugar ALL at once, stirring. Bring mixture back to a full hard boil, stirring constantly,Add pecans at the last minute, Boil for 1 minute. remove from heat
• ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top. Wipe the rim of the jar and put canning lids and rings on fingertip tight.
• Place in canner with very hot water, make sure water is 1 inch above jars. Process in boiling water bath for 10 minutes.
• Remove and set them upright on a towel to set for 12 hours. LEAVE THE RINGS ON, YOU WILL HEAR POPPING NOISES, THIS IS WHAT YOU WANT TO HEAR!!! ONCE JARS HAVE SET FOR NO MORE THAN 12 HOURS, (VERY IMPORTANT) REMOVE THE RINGS, THIS IS THE ONLY WAY TO EVER KNOW IF YOUR JARS SEALED PROPERLY,OTHERWISE YOU WONT KNOW YOUR FOOD IS SPOILED UNTILL YOU SMEALL SOMETHING HORRIED IN THE CUPBOARDS! TRUST ME!!!
• Date your jars with cute labels or just use a black permanent marker, use with in 3years of date ! And enjoy!!!!!!!

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 JAM RECIPE WITHOUT PECTIN

Steps:

• Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
• Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
• Test for gel stage on a plate in the freezer.
• Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

BLACKBERRY JAM

Steps:

• Wash and drain the blackberries. Run them through a food mill to remove the seeds. Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).
• Place the blackberry puree in a large pot and add the sugar and lemon juice.Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer.
• Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.If you're not sealing the jars the jam will keep in the fridge for several months.If you're using the water bath canning method process the jars for 5 minutes. Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place. Jam will keep for up to a year.
• Makes about 6 half pint jars.

BLACKBERRY JAM

Steps:

• In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes.
• Use a potato masher to mash the berries in the pot, releasing the juices.
• Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
• For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
• Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
• Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

BLACKBERRY JAM

Steps:

• Rinse the berries in cool water, and toss in sugar. Allow to macerate, refrigerated, overnight.
• In a large saute pan, warm the berries over medium heat, until softened.
• Press the mixture through a fine mesh sieve or food mill, to remove the seeds.
• Submerge the jars in a large pot of boiling water, for 10 minutes. Keep warm.
• Place the puree back in the saute pan, and heat, over medium heat, until thickened.
• Place the lids into simmering water to soften the seal.
• Stir in the citrus juice, taste the jam, and adjust seasoning, if needed. When it has reached the desired consistency, spoon it into the hot jars.
• Wipe the edge of each jar with a clean cloth, and place the lid on. Screw on the rings and submerge in boiling water for 10 minutes.
• Remove with tongs, and allow to cool.

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.

SEEDLESS BLACKBERRY JAM

Steps:

• Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
• In a large, non-reactive pot (stainless steel or enameled cast iron), combine the sugar and fruit pulp and bring to a simmer. Add cinnamon, nutmeg and lemon zest/juice and stir to combine.
• Let the mixture reach a boil, stirring frequently to prevent it from boiling over. When the mixture appears to be thickening a bit, add the pectin and bring it back to a roiling boil.
• Let it boil vigorously for at least five minutes to activate the pectin. Before removing from the heat, check the set using the plate or spoon test to ensure that the jam will firm up when cool.
• Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
• Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
• Once the jars are cool, check the seals, label them and eat jam on toast in January.