Mcp Boysenberry Jelly Recipes

BOYSENBERRY JELLY

Steps:

• Inspect four 32-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Crush boysenberries in a large bowl with the back of a spoon or a potato masher. Add crushed fruit into a sieve or cheesecloth set over a bowl and let juices drip into the bowl until dripping stops. Press gently to get as much juice out of the berries as possible. Measure 4 cups of juice into a large pot. If necessary, add up to 1/2 cup of water to get the exact amount of juice.
• Stir sugar into the juice and butter to reduce foaming.
• Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat.
• Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling within 1/8 inch of tops.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove jars from water and cool. Let stand at room temperature for 24 hours.

BOYSENBERRY JAM

Steps:

• Wash berries gently in a colander and remove any leaves and stems. Drain.
• Heat to boiling in a large pan over high heat. Once the berries are boiling, begin to add the sugar in a slow steady stream so the berries don't go off the boil.
• Once the sugar is added, boil the pulp on the highest heat for 30 minutes. You must keep stirring constantly so that it doesn't catch and burn on the bottom.
• After 30 minutes at a hard boil, it should be noticeably thicker. Test for set by dropping a teaspoon full on a cold plate. After cooling a few minutes, you'll know if it is thick enough. Remember it will keep thickening as you do the test and setting as it cools.
• Remove it from the heat and add the juice (just to be sure it sets) and butter. Allow to cool for 10 minutes before pouring into hot sterilized jars. Place the lids on at once.

MCP BOYSENBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush boysenberries thoroughly, one layer at a time. Sieve half of the berries to remove seeds, if desired. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice; mix well.
• Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

MCP BOYSENBERRY 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 boysenberries 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 3-1/2 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.

PAPA'S BOYSENBERRY ROPES

Steps:

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, beat butter, sugar and vanilla with a hand mixer until smooth. Stir in flour, cornmeal and lemon zest and beat until dough clings together. Divide dough into 3 equal portions and roll into ropes about 1-inch thick. Place on a baking sheet lined with parchment paper. Flatten ropes slightly and press the back of a 1/4-inch teaspoon measuring spoon, or your finger to make a 1/2-inch wide indentation for every inch of the rope. Spoon a 1/4 teaspoon of jam into each indentation. Bake in oven for 10 to 14 minutes, until sides just start to brown. Let cool on baking sheet for 5 to 10 minutes. Place chopped white chocolate in a baggy in warm water. Push the chocolate into the corner of the baggy until thoroughly melted. Wipe off any water on the outside of the bag and snip the corner to drizzle chocolate over cookie ropes. Chill until chocolate has set and with a sharp knife cut ropes diagonally into 1-inch wide pieces. Store the cookies in an airtight container, separating the layers with waxed paper.

MCP YOUNGBERRY 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 youngberries 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 3-1/2 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.

GOOSEBERRY JELLY (SURE-JELL)

Steps:

• Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
• 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 5-1/2 cups juice into 6- or 8-qt. saucepot.
• Stire pectin into juice 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.
• Stir in sugar.
• 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 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
• Process in a boiling water bath for 5 minutes.

MCP® STRAWBERRY 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 well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Place in large saucepan. Bring to boil. 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. (If necessary, add up to 1/2 cup water to get exact measure.) Stir in lemon juice.
• Stir pectin into prepared juice 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. 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 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.)