Surejell Blackberry Jelly Food

SURE.JELL BLACKBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush berries thoroughly, one layer at a time. Place three layers damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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-APRICOT JAM

Steps:

• In a large, non-reactive pot (stainless steel or enameled cast iron), combine the apricot puree, blackberry pulp and sugar and bring to a simmer. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. Add cinnamon and lemon zest/juice and stir to combine. When the mixture appears to be thickening a bit, add the pectin. After adding the pectin, let the jam boil vigorously for at least five minutes.
• 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 enjoy one cold morning in February.

SEEDLESS BLACKBERRY FREEZER JAM

Steps:

• Note: Reducing sugar, water, pectin or raspberries will result in set failures. USE EXACT AMOUNTS.
• Wash the blackberries. Place them all in a thin wire strainer, and mash the berries with a large wooden spoon over and over, this will separate the seeds and will produce a blackberry puree - you will need exactly four cups of puree.
• Remove to occasionally scrape the outside bottom of the strainer with the spoon because there is puree on it.
• Add the lemon juice to the blackberry puree and stir until combined.
• Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a large saucepan.
• Bring mixture to a boil on medium-high heat, stirring constantly.
• Boil and stir for 1 minute. Remove from heat.
• Quickly pour the blackberry puree into the hot sugar mixture.
• Stir with a large spoon for a few minutes.
• Pour the seedless blackberry jam into the clean freezer-proof containers, leaving ½ inch space at the top for expansion during freezing;
• Cover with lids. Let stand at room temperature for 24 hours until set.
• Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

SURE.JELL BLACKBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush berries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

BLACKBERRY JELLY

Steps:

• Sort and rinse blackberries. Pulse blackberries in a blender or food processor until finely chopped. Press through a fine wire-mesh strainer or cheesecloth to remove seeds. Cook blackberries and sugar in a heavy medium saucepan over medium-high heat, stirring constantly, until sugar dissolves. Stir in pectin, and return to a boil; boil, stirring constantly, 5 minutes or until mixture thickens. Remove from heat, and skim off foam with a metal spoon.
• Quickly pour hot jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes.

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.

BLACK RASPBERRY JELLY

Steps:

• Prepare your juice. I put the raspberries in a pan and heat with just a splash of water and crush them. I use a potato smasher. Then remove the seeds using a fine sieve or cheesecloth. If you are making a lot of juice each year a Squeezo is even better.
• Sanitize the jars and screw lids. I put them through the dishwasher and leave them there until needed. Right before making the jelly I take them out so I'm ready to pour the jelly into them as soon as it's done. Put them someplace you can clean up easily if a spill happens.
• Sanitize the lids. I bring a small pan of water to a boil then take it off the heat and put the lids in the pan seal side down. I have a magnetic tool for picking them out that came with a canning set.
• You need a big pot to make the jelly in. I use a pasta pot. You need a funnel and ladle for getting the hot jelly into the jars and whatever you need to give them a water bath. This post though is not intended specifically as a how to for canning.
• Put the required sugar in a bowl so it can be added later without having to measure.
• Put the juice and SURE-JELL Fruit Pectin in your pot and bring to a rolling boil.
• Add sugar and continue to boil for exactly one minute stirring constantly
• Remove from heat and skim off any foam if you want
• Ladle or pour into jars filling to 1/4" from the top
• Wipe the rim of each jar and place a lid and screw lid on each
• Water bath for 5 minutes

HOMEMADE BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY JAM:

Steps:

• Jam can ONLY be made in small batches at a time (about 6 cups at a time). DO NOT increase the recipe or the jam will not "set" (jell or thicken).
• Preparing the equipment: Before you start preparing your jam, place canner rack in the bottom of a boiling water canner. Fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars. Wash jars, lids, and rings in hot soapy water; rinse with warm water.
• Sanitize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to by used.
• Preparing the blackberries: Gently wash, stem, and drain the blackberries (removing any stems, cores, dried-up berries, and leaves).
• Crush the blackberries with a potato masher, food mill, or use a food processor (If using a food processor, pulse to very fine chop) to lightly crush them. For best results, crush 1 cup at a time. DO NOT PUREE. Jam should have bits of fruit. Sieve all the pulp to remove the seeds. You can keep some seeds in for effect, but I would not recommend for blackberry jam since the seeds are hard on the teeth.
• Making the jam: Measure the exact amount of sugar into a separate bowl; set aside. NOTE: Reducing sugar or using sugar substitutes will result in failure for the jam setting up. To use less sugar, you must purchase and use the pectin for Less Sugar or No Sugar.
• Measure the exact amount of prepared blackberries (juice) into a large 6 to 8-quart saucepan. Stir in 1 package/box fruit pectin into the blackberry fruit mixture. Add the 1/2 teaspoon butter to reduce foaming, if desired.
• Over high heat, bring mixture to a full rolling boil, stirring constantly. A full rolling boil is a boil that does not stop bubbling when stirred. Quickly stir in the sugar and return again to a full rolling boil and let boil exactly 1 minute, stirring constantly.
• If you bring it back to a full boil fairly slowly (on medium heat rather than high) that will help reduce foaming.
• Remove from heat and quickly skim of any excessive foam/bubbles.
• Place jam into the jars: One jar at a time, ladle the hot prepared jam into the hot, sterilized jars. Fill to within 1/8 inch of top of jar. Wipe rim of jar or glass with a clean damp cloth. Immediately place a hot lid and ring on top of the jar; tightly screw the ring on the jar.
• Processing the jam: Place jars on the elevated canner rack. Lower rack into the canner with the hot water. Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops. Pour the water around the jars and not directly onto them. Cover the canner with a lid. Process in a boiling water canner for 10 minutes (start time when the water returns to a boil). Adjust processing time according to altitude chart below.
• After 10 minutes, remove jars with a jar lifter and place jars upright on a towel or cooling rack to cool completely. Leave at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
• After jars cool, check seals by pressing middle of lid with your finger (if lid springs back, lid is not sealed and refrigeration is necessary). Put any unsealed jars in the refrigerator and use first.
• Label jars and store the sealed jars in a a cool, dry, dark place up to 1 year. Refrigerate any open jars up to 3 weeks.
• Yields 9 cups.
• Altitude Adjustments for Boiling Water Bath Canner:
• Altitude In Feet - Increase Processing Time
• 1,001 to 3,000 - 5 minutes
• 3,001 to 6,000 - 10 minutes
• 6,001 to 8,000 -15 minutes
• 8,001 to 10,000 - 20 minutes
• There are a number of circumstances that affect whether or how well your jam sets:
• Pectins are somewhat sugar amount specific. Also liquid pectins do not set up as well as powdered. Use only the type of pectin called for in your recipe.
• Powdered pectin and liquid pectin are not interchangeable in recipes. The preserving books seem to confirm that the reason liquid and powdered pectin may not be interchangeable is that the liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice.
• Never EVER double a jelly or jam recipe. For some reason, this effects the setting.
• If your jam does not set, chances are it contains too little pectin.
• An imbalance between the pectin and the acid in your jelly. Adding a little lemon juice helps the pectin, and also helps create an environment hostile to bacteria.
• High humidity in the kitchen can cause problems with jam and jelly.
• Finally, you can defeat the whole purpose of adding pectin if you boil the mixture too long - overcooking causes the pectin to break down and lose its thickening capacity.

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 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 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.