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Blackberry Jelly

Submitted by: kentuckyfarmgirl on June 27, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Blackberry Jelly

Blackberry jelly made from the juice from my steam juicer.

Attribution Link

Difficulty: Easy

Servings: Yeild: 5 cups

Ingredients

3 3/4 cups juice
4 1/2 cups sugar
1 box pectin
1/2 tsp butter or margarine (optional)


Directions

Extract juice from blackberries. Bring juice and pectin to full rolling boil. You can add 1/2 tsp butter or margarine to prevent foaming. Stir in sugar. Return to full rolling boil. Stir for exactly one minute. Remove from heat. Skim foam if any. Ladle into prepared jars. Wipe jar rims and threads. Cover with and adjust lids and bands. Process in boiling water bath for 5 minutes.


Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving, Steam Juicer

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  1. 6-27
    10:32
    pm

    Beautiful! Congratulations!!

  2. 6-28
    7:50
    am

    YUM! Seedless and gorgeous!

  3. 12-28
    10:04
    am

    This isn’t so much as a review as a question?I’m new to the group and i’m trying to make a simple kool-aid jelly. My question is can i make jelly out of using canned peaches??? Could i make it the sameway as the kool-aid jelly ? any help i would love on this matter…Thanks a million .Terry love

    • 12-31
      7:49
      pm

      tlove2, do you want to post your Kool-Aid jelly recipe? I don’t know that recipe, so hard to say. Don’t post the recipe here in the comments. Go to Submit Recipes (button in the green menu bar above).

  4. 8-1
    11:11
    am

    This looks devine, I have been making jellies, jams and preserves myself this Summer. I would love to have one of those juicers, I have a B-day coming up so maybe I’ll get one. I wanted to ask you, or anybody that blogs on here, just how do you know or determine how much sugar and pectin you need for your recipes, and how do you decide rather to use the liquid or the powder? I know what the recipes that I have followed call for, but say for instance I myself have been experimenting with different jelly making patterns i.e. wine jellies, mixed fruit combinations, and so on. I would just like to know is it a personal preference as to how much or which one to use?

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