I'm curious, what are some of your favorite recipes featuring blackberries?
invasive menace prized edible seasonal community feature (however you want to look at this plant) is widespread and abundant, and coming into season now here. What are some of the best ways to make use of, and preserve them?
We love to pick them by the box full and then I cook them down to make juice, and then can jelly with them. I'm thinking about making syrup or blackberry vinegar as well this year.
This blackberry jelly recipe I use is for sure-jell low-sugar pectin.
Supplies needed: Dry measuring cup, liquid measuring cup, large saucepan, ladle, cotton towels, linen or cheesecloth jelly bag, 1 large bowl 1 small bowl, jars, lids and ring seals, canning rack and canner.
- Wash and sterilize jars by simmering for 10 minutes while you cook your berries. Cover sterilized jars with clean towel or leave filled with hot water until you are ready to use them.
- Crush berries, place in large saucepan. Add 1 c water and stir. Bring to a boil; reduce heat to medium-low and simmer for 5 minutes.
- Place damp linen bag or 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie or secure and let hang to drip into bowl until dripping stops. Press gently.
- Measure 4 1/2 c juice into 6- or 8-quart stockpot. If necessary add up to 1c water to get up to the required amount of juice (I use a large stockpot and double this amount. 2L+1c of juice makes two batches at once in my 8 quart stockpot, and then I can can them all at once in a full water bath canner. That much juice might boil over a 6 quart pot though?)
- Measure 3 cups of sugar into a bowl, then remove 1/4 c of that sugar to a separate bowl and whisk together with 1 packet low sugar pectin. Set all aside.
- Stir 1/4 tsp vanilla extract and lemon juice to taste into the blackberry juice. Stir in the small bowl of combined sugar and pectin, and add 1/2 tsp. butter or margarine to reduce foaming, if desired.
- Bring mixture to a full rolling boil.
- Stir in large remaining bowl of sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Use a metal or wooden slatted spoon to skim off any foam.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids, screw bands finger-tight.
- Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by at least 1 inch. Add boiling water, if needed. Cover; boil gently for 5 min. for jellies. or 10 min. for jams, adjusting for altitude. Remove jars and place upright on a towel to cool completely. After jars cool completely, check seals by pressing centers of lids with finger, moving any that spring back to the refrigerator.
-Let prepared jars stand at room temperature for 24 hrs. Store unopened jams and jellies in cool, dry, dark place for up to 1 year. Refrigerate opened jams and jellies for 1-2 months.
Blackberry season is short for us, but very sweet - how do you use or preserve these little gems?