|The Harvest Pantry|
|by Barbara Beckett|
Contains recipes and ideas for preserves, condiments, flavoured sauces, vinegars and mustards.
1 - 10 of 50 for blackberry jelly
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Use fully ripe ... berry in dampened jelly bag or several ... Remove from heat, skim off foam with large metal spoon. Immediately put into hot jars and seal.
Wash and drain berries. Be sure to drain all water out. Steam the berries until tender. Mash, and squeeze juice through a cloth. Measure juice; boil ...
Pick over berries ... place in a jelly bag and squeeze ... the jelly which retains more of the fresh taste, or the jelly may be frozen without processing.
To prepare juice: Sort, wash fully ripe berries; remove any stems, caps, decayed, moldy or green berries. Crush berries one layer at a time. Yield: 5 ...
Cook and strain ... Combine sugar and blackberry juice. Bring to ... any foam. Pour jelly immediately into hot ... container. Cover with 1/8 inch of hot paraffin.
One quart water ... for 1 minute. Remove from heat and pour in jars. Makes 4 1/2 pints. After jelly has cooled, melt wax and pour 1/4" thick. Replace lids.
Cook 4 cups at a time. Cook berries with water left from washing them. DO NOT add water when cooking. Bring juice to a boil and add sugar; let boil 1 ...
Press enough blackberries ... spoon. Quickly pour jelly into hot sterilized ... a 1/8" layer of paraffin and cover with lids. Yield: about 7 half pints.
Clean and wash 2 1/2 quart berries. Crush and drain off juice. Add enough water to make 3 1/2 cups juice after strained. Add sure-jel to juice using ...
1. Wash and ... rolling boil. When jelly is thick and drips off a spoon very slowly. Pour into jars and allow to cool. Your jelly is ready for a hot biscuit.
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