Survival Seeds

Monday, June 28, 2010

Salsa and Blackberry Jelly

This is from my recipe that I have shared before. I added 5 habaneros this time and it was perfect! It will keep getting warmer as it ages but still tastes good now.
I am trying something for the first time this year, making blackberry jelly. I found a couple places to pick blackberries so I am freezing them and getting the juice from them with a fruit mill. Add 4 cups of juice (about 3 quarts of blackberries) 7 1/2 cups of sugar and once it is to a rolling boil add 2 packages of liquid pectin. Once it starts boiling again, stir constantly for 60 seconds. Skim the foam off and place in jars. Put in a hot water bath and process for 10 minutes. That got me 10 of the half-pint jars. I have given a few away but Mister and I have almost finished one, he is eating it way more than I have been! We are going to keep picking since this is our favorite jelly. I was doing some research and found that by freezing the berries before making juice from them, the cells walls are broken down and you are able to get more juice from them. Just an FYI for you!

1 comment:

CJ Sime said...

Is there anything more pretty than lined up bottles of freshly canned salsa and jam?!