Barberry Jelly Recipes

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BARBERRY JELLY



Barberry Jelly image

Make and share this Barberry Jelly recipe from Food.com.

Provided by Alia55

Categories     < 60 Mins

Time 1h

Yield 4 jars

Number Of Ingredients 3

8 cups barberries
1 1/2 cups sugar, to each cup of juice
1 cup water

Steps:

  • Use only fully ripened fruit.
  • Wash and stem the fruit and measure 8 cups worth.
  • Place the fruit into a saucepan and mash.
  • Add 1 cup of cold water and cook over moderate heat till the juice starts to flow (up to 10 minutes).
  • Strain the juice through a jelly bag, and for each cup of juice add 1½ cups of sugar.
  • Place the juice in a deep saucepan and mix in the sugar.
  • Place over a high heat and bring to a boil. Hold at the boil for 15 minutes or till the mixture passes the jell sheeting test.
  • Stir the mixture constantly in order to prevent the bottom from burning.
  • Remove the mixture, skim off the red foam and pour the jelly into hot sterilized jelly jars.
  • Seal while hot.

Nutrition Facts : Calories 290.2, Sodium 1.2, Carbohydrate 75, Sugar 74.9

BARBERRY JAM



Barberry Jam image

Make and share this Barberry Jam recipe from Food.com.

Provided by Alia55

Categories     < 60 Mins

Time 1h

Yield 4 jars

Number Of Ingredients 3

3 lbs barberries
2 cups cold water
1 cup sugar, per cup of juice pulp

Steps:

  • Place fully ripened and cleaned fruit into a saucepan and add 2 cups of water.
  • Cook the mixture slowly over a medium heat till the fruit softens.
  • When cooked through, remove from heat and pass mixture through a fine sieve or strainer to remove the skins and seeds.
  • Measure the pulp mixture and place into a saucepan with 1 cup sugar for each cup of pulp.
  • Mix well and bring to a boil.
  • Hold the boil for 15 minutes while stirring constantly.
  • Skim off the foam and pour into hot sterile jelly jars and seal while hot.

Nutrition Facts : Calories 193.5, Sodium 2.4, Carbohydrate 50, Sugar 50

BARBERRY JELLY



Barberry Jelly image

Gather these berries after the first frost for best flavor. Cooking time is approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. Temperature test: The jam is ready when the temperature registers 105C (221F) on a sugar thermometer. Simply immerse the thermometer in the jam shortly before the specified cooking time is completed, keeping it away from the base and the sides of the pan. Leave in position until the temperature has been reached. Boil a little longer if necessary. Saucer test: Drop a spoonful of the jam on to a chilled saucer and leave to cool slightly. Push your finger through the jam: if the surface wrinkles, the jam is ready. Return to the heat and boil a little longer if necessary. Flake test: Using a large wooden spoon, lift a little of the jam out of the pan. Let it cool slightly then tip the spoon so that the jam drops back into the pan. If it has been boiled for long enough, drops of the syrup will run together along the edge of the spoon and form flakes which will break off sharply. Boil a little longer if necessary.

Provided by Molly53

Categories     Berries

Time 40m

Yield 10 half-pints

Number Of Ingredients 3

2 quarts barberries
1/2 cup water
sugar

Steps:

  • Stem, wash and add the water to the berries.
  • Cook until soft; mash and strain through a jelly bag.
  • Measure the juice; boil uncovered for five minutes.
  • Add an equal quantity of sugar to the juice and boil until jelly forms.
  • Pour into sterilized glasses and seal.

Nutrition Facts : Sodium 0.4

BLACKBERRY JELLY



Blackberry Jelly image

This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine.

Provided by Kathy in Fla

Categories     Jellies

Time 50m

Yield 6-8 half pints

Number Of Ingredients 6

4 cups blackberries
4 cups water (or enough to cover berries)
3 3/4 cups juice
4 1/2 cups sugar
1 (1 3/4 ounce) box dry pectin
1/2 teaspoon butter (optional)

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



Blackberry jelly image

Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries

Provided by Clare Knivett

Time 30m

Yield Makes 2 x 300ml jars

Number Of Ingredients 5

800g blackberries
200g cooking apple (1 medium sized cooking apple)
1 lemon, juiced
Around 400g preserving sugar
Muslin cloth

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.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein

BLACKBERRY JELLY LIKE GRANDMA MADE



Blackberry Jelly Like Grandma Made image

I have made several batches of runny jelly, I need specific instructions, finally I did it and I am entering it before I forget it. Jelly without pectin is so much better in flavor, I know the pectin has no flavor, but it never taste like Grandmas. (Use 3/4-1 cup sugar per 1 cup of berry juice. Use 3/4 cup of water per 4 cups of berries. )

Provided by Melaine

Categories     Jellies

Time 1h30m

Yield 12 quarts

Number Of Ingredients 3

16 cups blackberry juice
12 -16 cups sugar
3 cups water, to boil with berries

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.

Nutrition Facts : Calories 774, Sodium 1.2, Carbohydrate 200, Sugar 199.8

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Top Asked Questions

How do you make blackberry jelly at home?
Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft. Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.
How do you make homemade jelly bag Jam?
Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
How long do you boil blackberries to make jam?
Method Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
How long do you boil fruit to make jelly?
Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft. Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.

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