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Look no further if you want to make your own blackberry jelly and you don't want it to end in disaster. This is a sure thing. It's also delicious and all natural. Jelly-Trifecta! There are only 5 Ingredients: Berries, Cane Sugar, juice from 1 Lemon & 1 Lime, & Liquid Pectin. That's it. I don't like blackberry jam. If you are thinking.
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There's nothing better than a ripe, juicy, sweet-tart blackberry at peak season. Luckily, there's a way to enjoy that delicious flavor all year long: Make your own jams and jellies! These irresistible blackberry jams and jellies are perfect to spread on biscuits, toast, and so much more.
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Prepare the blackberries: Sort and rinse blackberries; pulse in a blender or food processor until finely chopped. Press through a strainer or cheesecloth to remove seeds. Step 2. Cook jelly mixture: Cook, stirring constantly, over medium-high heat until sugar dissolves. Add pectin, boil and cook, stirring, 5 minutes until thickened.
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Pour the two cups of beautyberry liquid into a saucepan over medium heat. Add one package of pectin (like Sure-Jell) and two cups of sugar. Stir to dissolve the sugar and pectin. The liquid will begin to thicken and change color. Remove any foam, if possible. Boil the jelly mixture for 10 minutes.
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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.
Recipes Blog Mixed Berry Jelly Recipe
Instructions. Wash the blackberries and put them in a large pot with the water. Mash the fruit and cook for 20 minutes on medium-medium/high heat. Stirring occasionally to make sure the fruit doesn't stick to the bottom. Strain out the juice. Save the juice and discard the seeds and skins.
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Over a colander or sieve, suspend a damp jelly and jam strainer or use wet cheesecloth. Place the colander or sieve over a large bowl and pour the cooked fruit into the bag or cheesecloth to strain into the bowl. For the best results, let it strain (drip) without forcing the liquid. This may take 2 hours or longer.
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Add the sugar, and return to a boil. (This is important, don't add the sugar until last or the strawberry jelly may not set.) Boil hard for about 1 minute, and then pour into prepared canning jars leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.
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Make the recipe with us. Step 1. Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.) Step 2. Place a small plate in the refrigerator to chill.
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Lightly smash the berries with a potato masher or large spoon. Maintaining a steady boil, cook berries for 20 minutes. Place a large bowl beneath a fine-mesh strainer (or a regular strainer lined with several layers of cheesecloth). Save the juice and discard the berry remnants and seeds. Measure the blackberry juice.
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Mayhaw trees ( Crataegus aestivalis, C. opaca, and C . rufula) are indigenous to the southern United States and grow in the wild as far west as Texas. They thrive in South's wetland environments and produce small, tart-to-tasteless, berry-sized fruits that range in hue from yellow to red. In the wild, mayhaw berries look similar to cranberries.
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How to Make Mixed Berry Jelly. First, gently pour a layer of the mixed berries into the pot. Use a potato masher to mash the berries into the bottom of the pot. Add more berries and continue to mash. Do this until all of the berries are mashed. Over medium heat, add the water to the mashed berries, continue to mash as needed.
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How to Make Blueberry Jelly. For a single batch of blueberry jelly, start with 4 quarts of fresh blueberries. (As an alternate measure, a single quart mashed yields 2 1/2 cups, so 10 cups mashed blueberries will also work). Place the blueberries in a saucepan with 4 cups water (one cup for each quart, if you're reducing the recipe).
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Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 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 for 30 minutes or until liquid measures 6 cups.
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Put the elderberries in a pot and bring to a simmer: Place berries in a large pot and crush with a potato masher to release some of the juices. Turn the heat to medium and continue to crush as the mixture heats up to a boil. Once the berries and their juices reach a boil, reduce the heat to low and let the berries simmer for 10 minutes.
