Ruth Feeney's Blackberry Jelly Recipe #368919
Ruth seals her jars paraffin, eliminating the need for water processing. You may also use the following recipe to make elderberry jelly, if you have a good and trusted source. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting it for safe keeping.
by internetnut
45 min | 45 min prep
SERVES 10 -12 , 4 pints
- 2 cups water
- 3 quarts freshly picked cultivated blackberries
- 2 tablespoons lemon juice
- 1 3/4 ounces dry pectin
- 5 cups sugar
- 1 tablespoon unsalted butter
- Pour about 2 cups water into a large stock or soup pot. Add berries and crush them with a potato masher. Bring to a boil and turn off the heat.
- Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl. (Make sure no seeds get through). This should yield about 3 1/2 cups of juice. (If you need more liquid, add apple juice or water).
- Pour blackberry juice black into the pot. Add lemon juice and pectin and bring to a boil. Add sugar and boil 1 minute. Add butter.
- Pour mixture into 4 pint jars. Pour a half-inch layer of paraffin over top of each jar and seal them.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 368919 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars