Normally, I include pictures of the process, but this one is an exception. Why? We took a jar of Blackberry Jelly to our Bread Making 101 class at the Culinary Center of Kansas City today to use as a spread on the many breads we made. I thought I'd already posted a recipe for on this site. . . but discovered I had not. I simply use the recipe from the Sure Jell package, so I've copied it from their website. Next summer when I pick a fresh batch of blackberries, I'll add some pics!
SURE.JELL Blackberry Jelly
Total time: 3 hour 0 min
Makes: 6 (1-cup) jars or 96 servings, 1 Tbsp. each
What You Need
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
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl
Make It
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. (I let the bag hang overnight.)
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.
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.)
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.
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.)
Nutritional information per serving
Calories 40 , Total fat 0g , Saturated fat 0g , Cholesterol 0mg , Sodium 0mg , Carbohydrate 11g , Dietary fiber 0g , Sugars 11g , Protein 0g , Vitamin A 0%DV , Vitamin C 0%DV , Calcium 0%DV , Iron 0%DV .
Since I have no pics from making blackberry jelly, here are a few from our Breadmaking 101 class at the Culinary Center of Kansas City, located in Old Overland Park . . .
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