Certo Boysenberry Jelly Recipes

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CERTO BLUEBERRY JELLY



CERTO Blueberry Jelly image

Combine fresh blueberry juice, sugar and more for an easy blueberry jelly recipe. CERTO Blueberry Jelly produces gleaming jars of a homemade specialty!

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

4 cups prepared juice (about 2 qt. fully ripe blueberries)
2 pouches CERTO Fruit Pectin
1/2 tsp. butter or margarine
7-1/2 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 well before filling.
  • Stem and crush blueberries, one layer at a time. 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 4 cups juice into 6- or 8-qt. saucepot.
  • 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 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 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

CERTO® BOYSENBERRY JAM



CERTO® Boysenberry Jam image

Why spend a fortune at a gourmet store when you can make your own boysenberry jam at home? Here's how it's done.

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared fruit (buy about 2 qt. fully ripe boysenberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch 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 jars well before filling.
  • Crush berries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir in sugar. 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 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 10 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

BOYSENBERRY JELLY



Boysenberry Jelly image

Traditional and delicious homemade jelly with fresh boysenberries. Store in cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.

Provided by DelightfulDines

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

Time P1DT55m

Yield 128

Number Of Ingredients 4

5 pints fresh boysenberries
7 ½ cups white sugar
½ teaspoon butter
2 (1.75 ounce) packages powdered fruit pectin

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.

Nutrition Facts : Calories 45.5 calories, Carbohydrate 11.7 g, Sodium 0.1 mg, Sugar 11.7 g

CERTO® BOYSENBERRY JELLY



CERTO® Boysenberry Jelly image

You'll need four cups of boysenberries to make this homemade jelly. It's ideal for gift giving, if you can bear to part with it!

Provided by My Food and Family

Categories     Home

Time 1h

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared juice (buy about 5 pt. tart fully ripe boysenberries)
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 jars well before filling.
  • Crush berries thoroughly, one layer at a time. 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 4 cups prepared juice into 6- or 8-qt. saucepot.
  • Stir sugar 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 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 lid springs 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 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

GOOSEBERRY JELLY (SURE-JELL)



Gooseberry Jelly (Sure-Jell) image

Make and share this Gooseberry Jelly (Sure-Jell) recipe from Food.com.

Provided by UnknownChef86

Categories     Berries

Time 3h5m

Yield 8 half-pints, 128 serving(s)

Number Of Ingredients 5

4 1/2 lbs fully ripe gooseberries, to make 5 1/2 cups gooseberry juice
1 cup water
1 (1 3/4 ounce) box pectin (Sure-Jell)
1/2 teaspoon butter or 1/2 teaspoon margarine
7 cups sugar, measured into separate bowl

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.

BOYSENBERRY JAM



Boysenberry Jam image

We picked 6lbs wild boysenberries yesterday and had them home and turned into jam within 3 1/2 hours. It really is delicious stuff! The lemon helps setting and butter settles any scum that may have formed.I have always made jam by pouring into hot sterilized jars and have never killed anyone. If you would like to process in a hot water bath-feel free. I won't give directions here but someone in the canning forum could help you. I wash, dry then heat my jars in a hot oven while my jam cooks, then pour the jam in while the jars are hot out of the oven.

Provided by JustJanS

Categories     Berries

Time 50m

Yield 10 cups

Number Of Ingredients 4

6 lbs boysenberries
4 1/2 lbs sugar
1 lemon, juice of
1 teaspoon butter

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.

Nutrition Facts : Calories 930.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 5.5, Carbohydrate 237.7, Fiber 14.5, Sugar 222.8, Protein 3

CERTO GRAPE JELLY



CERTO Grape Jelly image

Upgrade your next peanut butter and jelly sandwich when you make it with this CERTO Grape Jelly. Try making your PB & Js with delicious homemade CERTO Grape Jelly and wait for the rave reviews to roll in.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared juice (buy about 3 lb. fully ripe Concord or other loose-skinned grapes)
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch 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.
  • Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. 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 4 cups juice into 6- or 8-qt. saucepot.
  • Stir sugar 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 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 towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is 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 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HIGHBUSH CRANBERRY JELLY WITH CERTO RECIPE



Highbush Cranberry Jelly with Certo Recipe image

Provided by á-646

Number Of Ingredients 6

4 cups highbush cranberries
6 cups water
Additional water (as needed)
7 cups sugar
1/2 teaspoon margarine or 1/2 teaspoon butter
1 packet liquid pectin (Certo)

Steps:

  • 1) Bring the berries and water to a boil and simmer for 10 minutes. 2) Crush the berries or put through a food mill. 3) Strain the juice in a cheesecloth-lined sieve. 4) Add any additional water if need to bring the juice up to 5 cups. 5) Bring the juice and sugar up to a boil. 6) Add the margarine, then the liquid pectin. 7) Bring back to a boil, stirring constantly boil hard for 1 minute. 8) Remove from heat. 9) Skim foam from surface and pour into sterile pint jars and seal. 10) Process in boiling water bath for 5 minutes.

CERTO ELDERBERRY JELLY RECIPE



CERTO Elderberry Jelly Recipe image

Add an elderberry jelly recipe to the menu! Freshly crushed berries provide the juice necessary to make this scrumptious CERTO Elderberry Jelly Recipe.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

3 cups prepared juice (buy about 6 qt. or 3 lb. fully ripe elderberries)
1/2 cup fresh lemon juice
7 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 jars well before filling.
  • Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook until juice starts to flow, stirring occasionally. Reduce heat to low; cover and simmer 15 min., stirring occasionally. 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. Stir in lemon juice.
  • Stir sugar 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 pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly 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 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 15 g, Fiber 0.903 g, Sugar 13 g, Protein 0 g

BLUEBERRY JALAPENO JELLY



Blueberry Jalapeno Jelly image

Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone!

Provided by ChefMamaBlogger

Categories     Jellies

Time 1h30m

Yield 6 half pint jars, 6 serving(s)

Number Of Ingredients 8

5 cups blueberries
1/2 cup lemon juice, divided into two 1/4 c. portions
1 1/2 cups water
1 cup jalapeno pepper, seeded and chopped fine
2 tablespoons bell peppers, chopped fine
1/2 cup vinegar
5 cups sugar, you can use 1/2 sugar and 1/2 Splenda also, but not just Splenda
1 (4 ounce) box pectin, low sugar formula

Steps:

  • In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
  • In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
  • Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
  • Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
  • Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
  • Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
  • Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
  • If they do not pop, they are not sealed and will need to be refrigerated and used immediately.

Nutrition Facts : Calories 790.3, Fat 0.6, SaturatedFat 0.1, Sodium 43.9, Carbohydrate 204.3, Fiber 5.1, Sugar 179.8, Protein 1.2

CERTO® MINT JELLY



CERTO® Mint Jelly image

Water steeped with fresh mint leaves, lemon juice, sugar and pectin are cooked briefly then processed in a canner for jars of refreshing mint jelly.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes about 4 (1-cup) jars or 64 servings, 1 tbsp. each.

Number Of Ingredients 7

1-3/4 cups mint infusion (buy about 1-1/2 cups firmly packed fresh mint leaves with stems)
2-1/4 cups water
2 Tbsp. fresh lemon juice
2 drops green food coloring
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch 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 jars well before filling.
  • Wash mint leaves and stems; finely chop or crush. Place in saucepan; add water. Bring to boil. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
  • Measure exactly 1-3/4 cups prepared infusion into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.) Add lemon juice and food coloring. Stir in sugar. 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 pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

BLACKBERRY JALAPENO JELLY



Blackberry Jalapeno Jelly image

I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!

Provided by Gingerbreadgirlz

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

Time 40m

Yield 72

Number Of Ingredients 7

1 (1.75 ounce) package powdered pectin
½ cup white sugar
4 cups blackberry juice
1 green jalapeno pepper, minced
1 red jalapeno pepper, minced
3 ½ cups white sugar
5 half pint canning jars with lids and rings

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.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 11.1 g, Sugar 11.1 g

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