Grace123s Blackberry Jelly Food

GRACE123'S BLACKBERRY JELLY

Steps:

• IN LARGE PAN BOILE EVERYTHING UR GOIN TO USE. WASH BLACKBERRIES. THEN PLACE IN FOODPROCESSOR AND PURREE. THEN POUR INTO LRG SAUSE PAN. ADD 6 CUPS OF SUGAR. 1 1/2 BOX PECTIN. I NOTICED THAT SUREFINE IS A LIL LARGER AND SOME BOXES R A LIL SMALLER. USE THE LARGER POUCHES.
• STIR UNTIL EVERYTHING IS BLENDED WELL. LET COME TO A BOIL AND TURN DOWN THEN ON MED HEAT STIR TIL THICKENS. I ACTUALLY HAD ENOUGH FOR 6 OR 7 JELLY JARS I HAD MY FRIEND BRING A COUPLE JARS OVER THEN SHE TOOK THEM HOME IN MY PAN AND IT THICKENED RITE AWAY AND SHE SAID SHE USED UP ALL HER JELLY JARS.
• GET UR JARS READY. TAKE LADEL AND FUNNEL AND POUR INTO EACH JELLY JARS. THEN PLACE SEALS ON AND RINGLIDS TIGHTLY.
• HOPE U LIKE THIS. I THINK ITS SIMPLE. I HAVEN'T CANNED IN A WHILE BUT I HAD A MASTER TO CALL ON[MARY LOL]. SO I'VE 2 LEFT. I WILL GET ANOTHER CASE OF JELLY JARS AND MAKE MORE. BUT NEXT IS SOURKROUT. SOMETHING EASY LOL HOPE U LIKE THIS

GRACE123'S STRAWBERRY/BANANA JELLY

Steps:

• IN LARGE SAUCE PAN POUR IN THE STRAWBERRY JUICE AND BANANA FLAVORING HET HOT ADD SUGAR TIL DESOLVED ADD PECTIN STIR TIL IT COMES 2 A BOIL. SIMER 15 20 MINS TIL THICK
• TAKE THE JARS OUT AND RESDY THEM. POUR JELLY INTO JARS JUST 2 THE FIRST RIM. PLACE SEAL ON THEN RING LIDS TIGHTLY
• PLACE ASIDE AND LISTEN 4 THE POPS. THEN LABEL UR JELLYS AND JAMS WHEN COOL
• HOPE U LIKE IT

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 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.