Blackberry Jelly Recipes

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BLACKBERRY JELLY



Blackberry Jelly image

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

4 cups blackberries
4 cups water (or enough to cover berries)
3 3/4 cups juice
4 1/2 cups sugar
1 (1 3/4 ounce) box dry pectin
1/2 teaspoon butter (optional)

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 JELLY



Blackberry Jelly image

There's nothing more refreshing than snacking on cool, fresh blackberries in the warm summer months. These beloved berries will stain your fingers a deep purple and leave trails of juice dribbling down your chin. We love incorporating blackberries into melty cobblers (topped with vanilla ice cream, of course), tossing them in summer trifles, or eating the berries fresh, straight out of the baby-blue farmers' market crate. Although blackberries ripen in the early months of summer, the dark berry is a staple ingredient in some of our favorite winter dishes, like Blackberry Jam Cake. Savor the tart, sweet flavor of fresh summer blackberries all year round with this Blackberry Jelly recipe. Sugar is the key ingredient to create a good jelly, and since blackberries are naturally slightly less sweet than other berries, the mild fruit makes for an excellent, subtle jelly. Use this Blackberry Jelly to top your PB&J, spread it on biscuits, or swirl it in with a bowl of Greek yogurt. Store it in a mason jar and tie it up with a ribbon for a thoughtful homemade gift. You can't go wrong with this simple homemade Blackberry Jelly.

Provided by Southern Living Editors

Time 40m

Yield 8 jars

Number Of Ingredients 3

3 to 4 quarts fresh blackberries, stems and caps removed
7 1/2 cups sugar
2 (3-oz.) packages liquid pectin

Steps:

  • Sort and rinse blackberries. Pulse blackberries in a blender or food processor until finely chopped. Press through a fine wire-mesh strainer or cheesecloth to remove seeds. Cook blackberries and sugar in a heavy medium saucepan over medium-high heat, stirring constantly, until sugar dissolves. Stir in pectin, and return to a boil; boil, stirring constantly, 5 minutes or until mixture thickens. Remove from heat, and skim off foam with a metal spoon.
  • Quickly pour hot jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes.

BLACKBERRY JAM



Blackberry Jam image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 pint

Number Of Ingredients 3

2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

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.

SURE.JELL BLACKBERRY JELLY



SURE.JELL Blackberry Jelly image

Fresh blackberry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

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 berries thoroughly, one layer at a time. Place three layers 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 pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 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 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.7505 g, Sugar 0 g, Protein 0 g

BLACKBERRY JAM



Blackberry jam image

Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Provided by Sarah Cook

Categories     Afternoon tea, Condiment

Time 1h

Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved

Number Of Ingredients 4

1.8kg blackberries
1 ½kg jam sugar (the one with added pectin)
juice and pips of 1 lemon
finger-tip size knob of butter (optional)

Steps:

  • The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
  • Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
  • Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

BLACKBERRY JAM



Blackberry Jam image

In the summer, my family would go pick tons of blackberries and use them in our cooking.

Provided by hulagirl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h30m

Yield 16

Number Of Ingredients 6

4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon lemon juice

Steps:

  • Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
  • Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g

BLACKBERRY JELLY



Blackberry jelly image

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

800g blackberries
200g cooking apple (1 medium sized cooking apple)
1 lemon, juiced
Around 400g preserving sugar
Muslin cloth

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

BLACK RASPBERRY JELLY



Black Raspberry Jelly image

Traditional and delicious homemade black raspberry jelly.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT1h

Yield 96

Number Of Ingredients 4

10 cups black raspberries
¼ cup lemon juice
5 cups white sugar
1 (1.75 ounce) package powdered fruit pectin

Steps:

  • Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until dripping stops. Press gently. Measure 3 cups juice and pour into a large pot.
  • Stir lemon juice into the juice in the pot. Stir in sugar. 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 from mixture using a metal spoon.
  • Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
  • Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • 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 the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area up to 1 year. Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.1 g, Sugar 11 g

BLACKBERRY JELLY LIKE GRANDMA MADE



Blackberry Jelly Like Grandma Made image

I have made several batches of runny jelly, I need specific instructions, finally I did it and I am entering it before I forget it. Jelly without pectin is so much better in flavor, I know the pectin has no flavor, but it never taste like Grandmas. (Use 3/4-1 cup sugar per 1 cup of berry juice. Use 3/4 cup of water per 4 cups of berries. )

Provided by Melaine

Categories     Jellies

Time 1h30m

Yield 12 quarts

Number Of Ingredients 3

16 cups blackberry juice
12 -16 cups sugar
3 cups water, to boil with berries

Steps:

  • Rinse berries and place in large kettle with water.
  • Bring to a boil and simmer for 5 minutes.
  • Drain berries and put threw cheesecloth to remove all seeds.
  • Add back to kettle with sugar.
  • Boil to 220 degrees (-2 degrees for each 1000 feet above sea level)- I just used 220 in Ohio.?.
  • I have noticed I need to boil at the 220 mark for awhile for a nice gel, so make sure you not only hit the 220 mark but go for 221, to be on the safe side.
  • Put in sterilized jars.

Nutrition Facts : Calories 774, Sodium 1.2, Carbohydrate 200, Sugar 199.8

BLACKBERRY APPLE JELLY



Blackberry Apple Jelly image

August is the busiest month of the year on our small farm-that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! -Liz Endacott, Matsqui, British Columbia

Provided by Taste of Home

Time 50m

Yield about 9 half-pints.

Number Of Ingredients 8

3 pounds blackberries (about 2-1/2 quarts)
1-1/4 cups water
7 to 8 medium apples
Additional water
Bottled apple juice, optional
1/4 cup bottled lemon juice
8 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • In a Dutch oven, bring blackberries and water to a boil. Reduce heat; simmer 5 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until strained, reserving juice and discarding pulp., Remove and discard stems and blossom ends from apples (do not pare or core); cut into small pieces. Place in the Dutch oven; add just enough water to cover. Bring to a boil. Reduce heat; simmer 20 minutes or until apples are tender. Strain through a cheesecloth-lined strainer, reserving juice and discarding pulp., Measure the reserved blackberry and apple juices; return to the pan. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice, then sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Carefully ladle hot mixture into nine hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

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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From newlifeonahomestead.com


HOMEMADE BLACKBERRY JELLY (BRAMBLE JELLY) - LOST IN FOOD
2021-08-31 Gently simmer the blackberries and water for 20-25 minutes then gently spoon into a jelly bag set up over a large bowl and allow the juice to strain from the fruit. When ready to make the blackberry jelly, pour the blackberry juice and sugar into a large pan and slowly bring to the boil, allowing the sugar to melt.
From lostinfood.co.uk


BLACKBERRY JAM RECIPE - BBC FOOD
To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray …
From bbc.co.uk


BLACKBERRY OR BRAMBLE JELLY RECIPE - EATWEEDS
Blackberry (Rubus fruticosus) jelly is an incredible taste sensation. Smeared liberally on hot toast with lashings of butter, the flavour is sinfully delicious. This blackberry jelly recipe is a doddle to make. Step 1. Pick 4lb of blackberries. This should take less than 20 minutes if you do it with a friend or family, and find a bumper crop ...
From eatweeds.co.uk


SEEDLESS BLACKBERRY JELLY RECIPE - SBCANNING.COM - HOMEMADE …
Measure the sugar and set it aside in a bowl to be used later. Fill your canning pot 2/3 full with water and put in on the stove on high heat, keeping the cover on. In another big pot place several clean jars and lids and fill with water. Place this pot on the stove and boil on med-high heat. Pour the blackberry juice into a large pot.
From sbcanning.com


DELICIOUS BLACKBERRY RECIPES TO MAKE THROUGHOUT THE SUMMER
2021-03-02 Jam and Blackberry Tart. Kirsch-kissed blackberry-raspberry jam—said to be called "old bachelor's jam" because it is simple to make and comforting to eat—sweetens the fresh blackberries and toasted almonds in this summer tart. The cornmeal pâte-brisée crust has a pleasing crunch and beautiful golden hue.
From marthastewart.com


EASY HOMEMADE BLACKBERRY JAM RECIPE (+ TIPS) - ALPHAFOODIE
2020-07-29 Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool. Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar.
From alphafoodie.com


THE BEST FRESH AND FROZEN BLACKBERRY RECIPES - SLOELY
2021-07-19 The best fresh and frozen blackberry recipes for everything from blackberry & apple crumble, blackberry jam, blackberry cobbler and blackberry pie right through to blackberry ice pops, blackberry ice cream and even a blackberry pavlova. These traditional and unusual blackberry recipes will give you loads of new ideas for what to do with lots of …
From sloely.com


25 JELLY RECIPES TO MAKE AT HOME - INSANELY GOOD
2022-06-06 2. Strawberry Jelly. This all-around crowd-pleaser will be your new household staple. Succulent strawberries simmer in a water bath with a squeeze of lemon and low sugar pectin. Be sure to hull your strawberries first and let them strain overnight. That way, you can achieve a smooth texture and ripe berry flavor.
From insanelygoodrecipes.com


MAKING BLACKBERRY JELLY – THE OLD TIME WAY
2009-07-14 I put them in a pot on the stove-added water until it barely begin to come up to the berries and cooked them about 20 minutes. Next I poured the berries into an old flour sack (cheese cloth or an old pillow case would work too) and tied it on a …
From blindpigandtheacorn.com


BLACKBERRY JAM RECIPE - GENTLY SUSTAINABLE HOMESTEAD
2022-08-06 Remove the lids from warm water and place on the jars of blackberry jam, then add rings finger tight. Place the jars of blackberry jam into the water bath canner, using your jar lifter and make sure the jars are covered with at least 2″ of water. Bring to a boil and let process for 15 minutes in the canner, then remove and let cool.
From gentlysustainable.com


BLACKBERRY JELLY RECIPE (TO CAN OR FREEZE) - FARM FRESH FOR LIFE
2016-03-26 Ladle into sterilized, hot jars leaving 1/2 inch head-space. Wipe rims with a clean, damp cloth. Top with sterilized lids and adjust rings. Process in boiling water-bath canner 10 minutes. If you are new to this process here are some …
From farmfreshforlife.com


BLACKBERRY JELLY – “HOW TO MAKE” RECIPE | JAM JAR SHOP
2022-06-08 Add the juice and sugar back into the large preserving pan (clean). Heat gently over a low heat until all the sugar has dissolved. If opted for, add the crème de cassis. Bring to the boil and simmer for 10-15 minutes. Test by gently pushing and get rid of any scum on the top of the jelly. Decant the jelly into your sterilised jam jars.
From jamjarshop.com


BLACKBERRY JAM {WITH OR WITHOUT PECTIN} - THE SEASONED MOM
2021-05-18 Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes. For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the …
From theseasonedmom.com


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