|Wines of the Rhone Valley|
|by Robert Parker|
An updated, revised and expanded definitive guide to the wines of the Rhone Valley since 1961, giving a vintage by vintage analysis.
1 - 10 of 50 for blackberry jelly
Result Page: 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.
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.
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 ...
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 ...
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.
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 ...
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.
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 ...
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.
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.
Result Page: 1
top of page