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!
QUICK BRAMBLE (BLACKBERRY) JELLY
This is not a jelly that will keep for long - perhaps only a month - but if you've been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy and quick to make and it does taste delicious spread on hot crumpets or scones.
Categories Preserves Soft Fruits Quick and Easy recipes What should you be cooking in September?
Yield Makes one 1 lb (350 ml capacity) preserving jar
Number Of Ingredients 3
Steps:
- Wash the blackberries and place in a heavy-based saucepan with 6 fl oz (170 ml) water, then stew them very gently with a lid on for about 20-25 minutes. Now and then give them a good mash to reduce them to pulp and squeeze as much juice out of them as possible. After that add the sugar and lemon juice to the pan and allow the sugar to dissolve completely, with the heat still low. There must not be any whole granules of sugar left. This takes about 10-15 minutes. Now turn the heat right up and boil fairly rapidly for 8 minutes, stirring now and then to prevent sticking. Meanwhile warm a large bowl in the oven to get it nice and hot then place the sieve, lined with gauze, over the bowl and pour the blackberry mixture into the lined sieve. Then, using a wooden spoon, get all the liquid through as quickly as possible, squeezing the remaining pulp as much as you can - but do be quick as the jelly sets if you take too long (if it does begin to set before you've had a chance to put it into the jar, just reheat it gently). Now pour the jelly into the sterilised jar (see below), cover with a waxed disc, cool and tie down. To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.
BLACKBERRY JAM
Have an abundance of blackberries then follow this simple recipe to make a lush tasting home-made blackberry jam. The quantity below makes two full jars however if you do want to make more then the rule is what ever the blackberries weigh have the same amount of weight in sugar.
Provided by nicola.keeble
Time 12m
Yield Makes 2 jars
Number Of Ingredients 0
Steps:
- If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.
- Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.
- Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
- Gently heat and fold the sugar into the blackberries until dissolved.
- Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).
- Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.
- Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.
- You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
- Your jam is then ready to eat the following day.
BLACKBERRY AND APPLE JAM
This classic flavour combination is a fantastic way to use the abundance of blackberries we often pick in August and September, its sweet and goes great with toast. You can leave out the apples because this recipe can be adapted for just blackberry jam. This recipe makes enough jam for two small jars.
Provided by cookingbaking123
Time 35m
Yield Makes 2 small jars of Jam
Number Of Ingredients 0
Steps:
- Prepare your jam jars, they must be sterlized as to prevent mould developing on the jam, the easiest way to do this is washing the jars with soapy warm water then placing them in a microwave for 45-60 seconds or until dry, you then can sterlize the lids by sumberging them in boiling water for 5 minutes.
- Now add chopped cooking apples, blackberries and the lemon juice into a large pan over a low-medium heat. Let this mixture become juicy, simmering for 15 minutes. stiring occasionally.
- After 15 mintues stir in the sugar, when the sugar is dissolved turn up the heat to medium-high and boil for 10-15 minutes until set. To ensure jam is set, you can put a little round blob of jam onto two cold plates and then push the jam from the side, if it wrinkles the jam is set.
- Leave the jam in the pan for 10 minutes, then spoon into your jam jars, and place the lids on immediately.
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BRAMBLE JELLY | RECIPE | CUISINE FIEND
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4/5 (8)Category PreservesCuisine BritishTotal Time 2 hrs
- Wash the brambles and put them in a heavy stock pot or jam pan with a little water – the residue from the washing will be enough. Bring them to the boil and simmer for about 20-25 minutes, until completely soft.
- If you have a jelly bag, use it according to the instructions. Otherwise place a colander over a tall pot (you can use the same pot you cooked the brambles in, rinsed, while the brambles have been decanted to a bowl). Make sure there is enough clearance between the colander and the bottom of the pan, so the juice can drip freely. Additional scaffolding using a cake tin ring or something similar might be useful. Line the colander with a double layer of muslin.
- The next day squeeze the bag with fruit pulp to maximise the yield and decant the juice to a measuring jug. For every 1l of the juice use 750g jam sugar – my yield from over 1 kg brambles was 700ml – so I needed 525g of sugar. Pour the juice and the sugar into the pot again and bring to a gentle simmer. Let it cook for about 30-40 minutes until the temperature reaches 105C – or a blob dropped onto an ice cold plate sets to jam/jelly consistency. You don’t need to skim the fruit scum from the surface but I only bother because it is such a delicious, instant gratification.
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- 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.
- Take out your preserving pan (an essential piece of kitchen equipment, especially if you’re going to be preparing wild preserves on a regular basis).
- Grab your jelly bag straining contraption, and strain the blackberries until they stop dripping. Step 6b. Towards the end of the juice straining, sterilise some jars by washing in hot soapy water, rinse, then put in an oven at 175F, and leave for 25 minutes.
- Add the sugar to the blackberry juice, and heat the juice on low, stirring all the time until the sugar has dissolved.
- Then simmer for 1 hour, until the liquid has reached “setting point”. Setting point is when you can put a little bit of the juice on a plate. Now push your finger through the juice.
- Pour your blackberry jelly juice into your hot sterilised jars. Further Reading. Bramble or Blackberry – A Foraging Guide to Its Food, Medicine and Other Uses.
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- Before you start get your equipment ready and set up. You will need a jam pan or a large stock pot both to cook your blackberries and later to make your jelly.
- Sterilise your jars and lids (ensure lid is separate to jar). My preferred method is to put them through a cycle in my dishwasher, unloading them while still hot onto an ovenproof tray. Place them in an oven at 170C/150CFan until needed.
- Wash the blackcurrants and place in a large saucepan and add water, which should come just below the top of the fruit.
- Once drained pour the juice into a large, heavy based saucepan or stockpot. For every 600ml (1 pint) of fruit liquid you will need to add 450g (1lb) of granulated sugar to the pan. I use ordinary unrefined granulated sugar as jam sugar tends to be more expensive. [Jam sugar contains added pectin which I have never needed to use. See further note on sugar in the recipe post.]
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