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Blackberry

Blackberry Jam B/berry-Apple Jelly Blackberry Jelly Blackberry Juice B/berry No-Cook Jam Blackberry Wine



on this pageBlackberry Jam

Ingredients
2 quarts blackberries
7 cups sugar
3 oz pectin

Completely crush the berries and remove about half the pulp and seeds using a strainer. Recover 4 cups of the juicy pulp and place into a deep saucepan. Add the sugar and mix well. Bring to a boil for 1 full minute. Add pectin and mix thoroughly. Bring to a boil and hold the boil for 1 full minute while stirring constantly. Skim off foam and allow to cool for 3 to 5 minutes. Pour into hot, sterile jelly jars and seal.

Variation: Instead of sugar, you can use 4 cups of honey. The color of the jam will be much lighter. The amount of the honey may be varied according to personal taste for sweetness. A stick of cinnamon (ground to a powder) is a nice variation as well.



on this pageBlackberry Jelly

Ingredients
2½ quarts blackberries
Juice of 2 lemons
5 cups sugar
3 oz liquid pectin

Clean and wash the berries. Place in a container and crush completely or use a food mill. Heat the mixture till the juice approaches boiling. Allow the juice to simmer over a low heat for 10 minutes. Remove from heat and pour mixture into a jelly bag. Recover 3 cups of the juice and place into a deep saucepan. Add the juice of 2 lemons or ¼ cup of reconstituted lemon juice. Stir well. Add 5 cups of granulated sugar and mix well. Next place the mixture over a high heat and bring to a boil for 1 full minute, stirring constantly. Remove from heat, skim off the foam and pour juice into hot sterile jelly glasses.



on this pageBlackberry No-cook Jam

Ingredients
1½ quarts blackberries
5¼ cups sugar
1 pkg Sure-Jell® pectin
¾ cup water

Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl. Stir sugar into fruit and set aside for 10 minutes. Mix the water and the pectin together in a small saucepan. Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute. Stir the pectin/water into the fruit and stir constantly for 3 minutes. Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours. Store in freezer. After opening, store in refrigerator up to 3 weeks.



on this pageBlackberry-Apple Jelly

Ingredients
3 cups apple juice
3 cups blackberry juice
3 to 5 tbsp of lemon juice
7 cups sugar

Because barely ripened apples contain high concentrations of natural pectin and fully ripe blackberries contain very little, combining the two juice produces a natural jelly. Select any type of cooking or eating apple that is less than 25 % ripe. Wash well and slice into quarters removing blossoms and stem ends. Place into a deep saucepan along with cores and skins. Add just enough cold water to cover the sections, then cover and bring to a boil. Use enough apples to produce 3 cups of apple juice. Reduce heat and simmer for about 15 minutes. Remove from heat and crush the apple sections. Place back on heat and cook for 5 minutes. Once completely cooked, place into a jelly bag and allow to drip into a bowl; do not squeeze. Recover 3 cups of apple juice.

Clean and wash the blackberries. Place in a large enough container and crush enough to produce 3 cups of juice. Heat the crushed berries until the juice approaches the boiling point. Allow to simmer over low heat for 10 minutes. Remove and pour into a jelly bag getting as much juice as you can. Collect 3 full cups of the juice.

Blend 3 cups of apple juice and 3 cups of blackberry juice together in a deep saucepan. Cook for 5 minutes. Add the sugar and 3 to 5 tbsp of lemon juice if the fruit juice is not tart enough. Let the mixture boil for 1 full minute, then remove from heat. Skim off foam and pour juice into hot, sterile jelly glasses. Seal.



on this pageBlackberry Juice

Place fresh blackberries into a food processor or blender and process till pureed. Keep adding fruit till 2 quarts of juice is obtained. Pour through a few layers of cheesecloth to remove pulp and seeds. Add 2 cups of lemon juice. Serve chilled for best flavor. Can also be frozen and used during the winter months.



on this pageBlackberry Wine

Place 4 lbs of fully ripened blackberries into a very large saucepan and add 6 pints of water. Bring to a gentle boil and hold there for 15 minutes. remove juice with a juice press or jelly bag. To each quart of juice add 2 cups of sugar and mix thoroughly. Pour the sweetened juice into a large crock and add 1 cake of live yeast. Cover with several layers of cheesecloth held in place with large rubber bands or simply tied with string. Allow to stand for one week, then pour off into sterile gallon jugs and cap with a rubber balloon. Store in a cool, dark place till the brew clears and all bubbling has ceased. Carefully decant off the top portion of the brew leaving the cloudy residue behind. Pour the clarified liquid into sterile quart wine bottles and cap or cork. Allow to age for at least 3 to 5 months.




©1999 by Ernestina Parziale, CH

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