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Blackberry jelly made from the juice from my steam juicer.
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
Submitted by: kentuckyfarmgirl on June 27, 2010
Pete says:
Beautiful! Congratulations!!
On June 27, 2010 at 10:32 pm
Dede ~ wvhomecanner says:
YUM! Seedless and gorgeous!
On June 28, 2010 at 7:50 am
tlove2 says:
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
On December 28, 2011 at 10:04 am
Suzanne McMinn says:
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).
On December 31, 2011 at 7:49 pm
marsha1975 says:
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?
On August 1, 2012 at 11:11 am