1 - 10 of 50 for blackberry jelly
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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.
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.
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 ...
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 ...
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.
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.
Wash berries. Place with apple skins in large pot and barely cover with water. Bring to boil, cover and simmer 2 hours. Strain, discard pulp and ...
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.
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 ...
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