Cookbook Table of Contents

Blackberry Jelly

*Note: Do not exceed 8 jars per batch or set may not occur.
*Note: 2 lbs of bklackberries yields 1.5 Cups of juice

Preparation

  1. Wash blackberries
  2. Crush 1 layer at at time with a potato masher
  3. Place in a saucepan, cover and simmer 5 minutes.
  4. Strain through dampened jelly bag or several layers of cheescloth.
  5. Let juice drip undisturbed for 2 to 4 hours (squeezing causes cloudy jelly)

  7. Sterilize lids, jars & utinsils
  8. Prepare Blackberry Juice from blackberries

Make Jelly

  1. Sterilize jars, lids, canning tools, rings, canner, etc.
  2. Combine prepared juice in 8 qt saucepan.
  3. Gradually stir in Ball RealFruit Pectin.
  4. Add butter (1/4 tsp - optional) to reduce foaming
  5. Bring to full rolling boil that can't be stirred down, over high heat, stir constantly
  6. Add entire measure of sugar, stirring to dissolve.
  7. Return mix to a full rolling boil
  8. Boil hard for 1 minute, stir constantly
  9. Remove from heat & skim off foam in necessary
  10. Adjust for altitude if higher than 1000 feet above sea level - see http://www.freshpreserving.com/adjust-high-altitude-canning
  11. Ladel hot jelly into hot jars leaving 1/4" headspace.
  12. wipe rims
  13. center lids on jars and apply bands
  14. adjust to fingertip tight
  15. Place jars in a canner ensuring 2" water over jars
  16. place lid on canner
  17. bring to a gentle steady boil
  18. Process jars for 10 minutes (adj for altitude)
  19. Turn off heat & let set for 5 minutes
  20. Check lids for seal after 24 hours

Dry Pectin Method

  1. Put Juice in a large pot
  2. Gradually stir in Ball brand RealFruit Classic Pectin
  3. Add 1 tsp butter (optional)
  4. Bring mixture to a full rolling boil
  5. Boil hard, for 1 minute, stirring constantly
  6. Remove from heat & skim off foam (if necessary)
  7. Pour into hot sterile jars
  8. Process in water bath for 5 minutes at 0' to 1000'
    (see INTERNET for correct water bath time based on elevation)
NOTES:

Examples of Different Recipes found on the INTERNET

DRY PECTIN: Cook dry pectin with fruit juice before adding sugar
LIQUID PECTIN: Add at the end of the boil & boil 1 minute longer
1 TSP butter per batch to reduce risk of boil over (Optional)
3 TBLS pectin in one box
2 TBLS powdered pectin to one packet liquid pectin