Blackberry Nectar Recipes

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BLACKBERRY NECTAR



Blackberry Nectar image

This is another recipe that I found in an old cookbook belonging to my Mom. I can't wait to try this one! I was totally clueless and had never heard of Tartaric Acid, so I went to the experts here on the forum. The general consensus is that Tartaric Acid is the same thing as Cream of Tartar. Prep time includes letting the berries sit for 24 hours. I have no idea how much nectar this recipe will make, so I'm totally guessing on the servings. If anyone tries this recipe, please let me know how much it makes.

Provided by Dreamgoddess

Categories     Beverages

Time P1DT1h

Yield 2 pints

Number Of Ingredients 4

2 quarts blackberries, washed and drained
1 quart water
2 1/2 ounces tartaric
sugar, as needed

Steps:

  • Dissolve acid in water.
  • Pour over the berries.
  • Let this sit for 24 hours.
  • After 24 hours, strain the juice.
  • Add 3 cups of sugar for each pint of juice and mix well.
  • Bottle the juice.
  • To serve, add water to the nectar just like you would with any juice that needs to be diluted.

CERTO BLACKBERRY JELLY



CERTO Blackberry Jelly image

Love blackberries? Then you'll love this intensely fruity CERTO Blackberry Jelly. Our CERTO Blackberry Jelly is made from freshly juiced ripe blackberries.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

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 well before filling.
  • Crush blackberries thoroughly, one layer at a time. Place three layers of 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 in lemon juice.
  • Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 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 a 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.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

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Top Asked Questions

How to make blackberry juice with blackberries?
Wash the blackberries, add them in the juicing machine and juice. This recipe yielded concentrated blackberry juice, so mix it with water, ice cubes or any other drink of choice. Add sweetener to the juice, stir and serve chilled.
What are the best ways to use blackberries?
This cocktail is a great pick for summer when blackberries are at their best. In the blackberry mojito, you'll simply add a few berries to the lime, mint, and sugar muddle. Top it with rum and club soda, and you have a wonderfully fresh cocktail to enjoy. When smashed, blackberries produce a dark juice that may stain wooden muddlers.
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How to make blackberry wine?
Blackberry Wine Recipe (1 gallon): Strain your juice into your Primary Fermenter. Make sure all the pulp stays inside of your straining bag. Add all of the other ingredients except for the Wine Yeast. Stir it all together and put the lid on your Primary Fermenter. After 24 hours add your yeast and stir. Put the cover back on the Primary Fermenter.

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