BLACKBERRY JELLY
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
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 JALAPENO JELLY
I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!
Provided by Gingerbreadgirlz
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 72
Number Of Ingredients 7
Steps:
- Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
- Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 11.1 g, Sugar 11.1 g
BLUEBERRY PEPPER JELLY
Supposedly this is the recipe for Lauri Jo Bennett's blueberry pepper jelly that's sold nationwide. Other flavors may be made, such as strawberry, peach or blackberry. NOTES 9/25/14: I've made this a second time using apple cider vinegar, which I prefer over white vinegar. There's less of an acidic 'bite'. Also, I reduced the Certo to 2 (3 ounce) packets with great success. I found using 3 (3 ounce) packets was fine, but the end product was a very stiff jelly (still good, but not necessary). This will reduce cost, too. Just remember to boil for no less than the prescribed 1 full minute once the Certo has been added. Use your timer!
Provided by gailanng
Categories Jellies
Time 45m
Yield 8 half pint jars
Number Of Ingredients 6
Steps:
- Sterilize half-pint jars and lids and set aside.
- Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. Bring to a rolling boil, about 5 minutes. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute.
- Remove from heat. Let stand 1 or 2 minutes and skim off foam.
- Ladle mixture into waiting jars. Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. (The jars must be covered by at least 1 inch of water.).
- Remove from pot and allow to cool. Allow jars to sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn't sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.
Nutrition Facts : Calories 709.2, Fat 0.1, Sodium 5.4, Carbohydrate 180.7, Fiber 1.9, Sugar 177.7, Protein 0.5
BLACKBERRY JELLY
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
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
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