Blackberry Jelly

[auntieemu]

Blackberry Jelly

4 to 6 cups blackberries
5 cups water (or enough to cover berries by an inch)

Lightly mash berries and cook in water on top of stove for about 20 minutes over medium/med high heat.

Strain the berries through cheesecloth or a sieve, you should have 3 3/4 cups juice.

3 3/4 cups juice
4 1/2 cups sugar
1 (1 3/4 ounce) box dry pectin
1/2 teaspoon butter (optional)

Measure sugar and set aside.

Measure juice and put it and pectin in a 6 to 8 quart saucepot. Add butter now (if using) to reduce foaming.

Bring mixture to full rolling boil on high heat. (A full rolling boil is one that does not stop bubbling when stirred). Stir constantly.

Stir in all of sugar. Return to rolling boil and boil exactly one minute, stirring constantly.

Remove from heat and skim off any foam. This can be refrigerated and used on bisquits with butter for breakfast. ;D

Quickly ladle into prepared 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 mins or use the inversion method.

Save any left over juice in the refrigerator for a second batch.

[Deleted]

I like blackberry, raspberry, etc. with the seeds in it. (Does that make it jam or preserves or something?)

Could I follow the same recipe except not strain it?

/VM

[auntieemu]

Yes, you can do that.

Jam is when you use crushed fruit.
Preserves is when the fruit is left whole.
Jelly is when you strain out the crushed fruit.
Conserves are when make jam but add nuts, raisins or spices to it.
Butters are fruit purees that are cooked with sugar until thick.

[Deleted]

Hey, thanks!

I never knew the difference among jelly, jam and preserves, I just knew I liked lumpy jelly

You also cleared the mystery of apple butter

/VM