Mcp Blackberry Jelly Recipes

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 JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY JALAPENO JELLY

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.

HOMEMADE BLACKBERRY JAM

Steps:

• Carefully measure out the berries, put them into a very large pot (8qt).
• Carefully measure sugar in a lg bowl.
• Add the pectin to the berries a little at a time, stirring constantly.
• Heat on hi, stirring constantly until mixture comes to a FULL boil.
• Add sugar ALL at once, stirring.
• Bring mixture back to a full hard boil, stirring constantly.
• Boil for 1 minute.
• Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
• Wipe the rim of the jar and put canning lids and rings on fingertip tight.
• Place in canner with very hot water, make sure water is 1 inch above jars.
• Process in boiling water bath for 10 minutes.
• Remove and set them upright on a towel to set for 12 hours.

MCP 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 blackberries thoroughly, one layer at a time. Sieve 1/2 of the pulp to remove some seeds, if desired. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
• Stir pectin into prepared fruit in stockpot. 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. Stir in sugar. Return to full rolling boil and boil exactly 4 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 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 springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

MCP 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 blackberries thoroughly, one layer at a time. Place in saucepan; bring to full rolling boil (a boil that doesn't stop bubbling when stirred). Remove from heat. Place three layers of damp cheesecloth or 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 cups juice into 6- or 8-qt. saucepot. Add lemon juice; mix well.
• Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 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 middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

OLALLIEBERRY JAM RECIPE - (4.3/5)

Steps:

• I use the water canning method. You need a large pot with a lid, a canning rack, wide mouth funnel, fresh and clean towels and a baking sheet. Bring a pot of water to boil, and sterilize the jars (I use half-pint jars) for a few minutes (Likewise, I know people use the dishwasher to sanitize the jars. Set the sanitized jars on a large baking sheet, covered with a clean towel. In a separate pot, I boil the lids and rims. In a large pot (I use a non-stick), bring the crushed berries, sugar, pectin and lemon juice to a boil; add the butter. Allow to come a rolling boil for about 10 minutes; until the mixture appears gelatinous. TIP: I freeze one small plate and a couple of spoons. When the jam coats the back of the spoon, it's ready. I double-check by adding a little jam to the frozen plate, then run my finger down the middle. If it stays apart, it's ready. Using a wide funnel, carefully ladle the jam into the sanitized jars, leaving about 1/4" of headspace (basically the space from the rim to the jam). Seal and tight on a rim-- use care, as these are very hot! I wear an oven mitt and turn with a terry towel. To water can, bring the pot of water back to a boil, and using tongs (I use special canning tongs) drop onto the rack and lower. Once the water comes to a full boil, set the timer for 15 minutes. Carefully remove, with tongs. You should hear the sweet "ping" of the lids sealing each jar. Some folks say to put the jars upside down. I don't. You decide. Test to see that you have a good seal-- press on the lid. If there is no resistance, you have the vacuum seal you want. If it "gives", you either eat this within 2 weeks (and refrigerate it right away) or you can repeat the water bath for 15 minutes. Store in a cool dry place; my jam can keep, easily for over a year. But, it's usually gone by then!