September 15, 2013

Homemade Blackberry Jelly (but I actually made Blackberry, Strawberry and Apple Jelly)

If you follow me on Twitter, then you know I decided to make some quick jelly this weekend to use up some of the fruit we had on hand around here.  I wanted to use up 2 cups of blackberries because they weren't getting used in anything else - however that wasn't enough for a small batch of jelly so I added a couple containers of strawberries I had stashed in the freezer along with an apple that was lonely and growing old in our refrigerator.  But when it comes to fruit jelly, that's the beauty;  it's fruit and sugar and pectic.  It comes together beautifully to make... jelly.  And fruit jelly of almost any kind is good.  

This is a basic Sure-Jell recipe as that is the brand pectin I use.  I get about 4 pint jars from this.

Blackberry Jelly

4 c blackberries (I used 2 cups blackberries, 1 1/2 c strawberries and 1 chopped apple)
3 c water (approximate; enough to cover the fruit in a saucepan)
4  c sugar
1 (1 3/4 ounce) box dry pectin

Place the clean fruit in a saucepan on the stove and just barely cover with water (about 3 - 4 cups)  Simmer about 20 mins over medium high heat. You can blend or process the fruit if you wish, but don't have to.  Strain the berry/fruit mixture through a wire mesh strainer or cheesecloth to get the juice.  You want to get about 3 3/4 cups of pure juice.  Throw away the seeds and pulp leftover.  You only want the juice.

Place juice and pectin in a large saucepan. Bring mixture to full rolling boil, stirring constantly so it doesn't scorch the bottom.  Stir in the sugar. Return to a boil and cook one minute at a full boil, Stirring constantly.

Remove from heat and skim off foam.  Pour or ladle into clean, hot 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 minutes. Remove and let cool at room temperature until the lids pop.

Fruit in a saucepan to cook down
I put mine through the food processor before straining.  You don't have to.
Added the sugar, now to whisk it all in

Skimming off the foam for a more clear jelly

Ready to pour into hot, sterilized jars

Ready for their lids and their bath

A quick 5 minute water bath

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