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LR ~jelly/jam/preserves recipes


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Hi, I live in the UK and would like to make some blackberry jam (jelly?)(the blackberries grow on prickly bushes). I have made some but it turned out like glue so I am obviously doing something wrong! I need step by step instructions please as I m not sure when to stir and when not to for instance.

 

I was really amazed when I came upon this site, it has so much information - brilliant!

Thanks

JennyB

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WELCOME, jennyB!!!

 

I'm so glad you posted! We'll try to help.

 

Do you have pectin products where you are, like "Certo", or "Sure-Jell"?

 

This is what it is:

 

********

Pectin is a "gum" found naturally in fruits that causes

jelly to gel. Tart apples, crab apples, sour plums, Concord

grapes, quinces, gooseberries, red currants and cranberries

are especially high in pectin. Apricots, blueberries,

cherries, peaches, pineapple, rhubarb and strawberries are

low in pectin. Underripe fruit has more pectin than fully

ripe fruit. Jellies and jams made without added pectin

should use 1/4 underripe fruit.

 

Many recipes call for the addition of pectin. Pectin is

available commercially either in powdered or liquid form.

These two forms are not interchangeable, so use the type

specified in the recipe. Powdered pectin is mixed with the

unheated fruit or juice. Liquid pectin is added to the

cooked fruit and sugar mixture immediately after it is

removed from the heat. When making jellies or jams with

added pectin, use fully-ripe fruit.

 

Pectin is concentrated in the skins and cores of fruit;

that is why some recipes call for those to be included.

 

Commercial pectins may be used with any fruit. Many

homemakers prefer the added-pectin method for making jellied

fruit products because fully ripe fruit can be used, cooking

time is shorter and more precise and the yield from a given

amount of fruit is greater.

 

Fruit pectins should be stored in a cool, dry place so

they will keep their gel strength. They should not be held

over from one year to the next.

 

http://www.msue.msu.edu/msue/imp/mod01/01600538.html

 

***************

 

If you can use a commercial pectin product, it's easier to make a consistent jelly or jam. If not, then there are other ways to introduce enough pectin.

 

Do you want seeds & pulp in it (jam), or just juice (jelly)?

 

I'll go search for it after I get my kids to bed this evening. Check back later!!

 

Cat

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JennyB, this is the recipe my family has used for blackberry jam for as long as I can remember. it calls for Certo pectin, but as far as I know any powdered pectin should work.

 

 

Ingredients

4 c prepared fruit

7 c sugar measured into a seperate bowl

1/2 tsp butter or margarine (optional, it reduces the foam)

1 pouch certo dry fruit pectin

 

 

Bring canner half full of water to a simmer, wash jelly jars in hot soapy water, rinse, and let sit in the simmering canner until ready to use. Drain well before filling.

 

Crush blackberries thoroughly (easier if done about 1 c at a time), strain half through a sieve if desired. Measure exactly 4 C prepared fruit into a 8 qt saucepan (I use a liquid measuring cup for the fruit)

 

Stir the sugar into the fruit, add the butter if desired, and bring to a full rolling boil, stirring CONSTANTLY (rolling boil means when you stir it it still boils, you cant stir it down) Stir in the pectin, return to a full rolling boil and boil exactly 1 minute again stirring constantly. Remove from heat, skim off any foam that forms, and ladle immediately into hot jars filling to 1/8th inch of tops of jars. wipe the rim and threads of the jars clean, cover with two piece lids, tighten rings tightly, and put in hot water bath. Cover the hot water bath, bring to a gentle boil, and process for 10 minute. remove jars and put on a towel until cool. check lids after cooling to make sure of sealing.

 

I can try to put those into metric measurements if you need, but I'm not really great at that, maybe someone else on the boards is better then I am. also, there are altitude conversions for the water bath, if youre over 1000 ft above sea level and want them let me know. Hope this helps, I LOVE blackberry jam!

 

Good luck!!!

 

 

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I love it, too, but not with the seeds!! (pips for jennyB! ;) )

 

Be sure you tell us how it turned out, jennyB... And don't throw out the other jam. It can be used! Try the cake recipe below, or use it between layers of cake as a unique "filling".

 

I made red raspberry one time, and OH... is that GOOD with cheesecake!!! I took the cheesecake with raspberry jelly on the side to a church potluck. Sure didn't take any home!!

 

These are some I found, but the recipes in your pectin boxes are probably best for that type of pectin. Some of these use pectin, some don't.

 

Be sure you tell us how it turned out, jennyB... And don't throw out the other jam. It can be used! Try the cake recipe below, or use it between layers of cake as a unique "filling".

 

I made red raspberry one time, and OH... is that GOOD with cheesecake!!! I took the cheesecake with raspberry jelly on the side to a church potluck. Sure didn't take any home!!

 

These are some I found, but the recipes in your pectin boxes are probably best for that type of pectin. Some of these use pectin, some don't.

 

http://www.paulnoll.com/Oregon/Canning/can...kberry-jam.html

 

http://www.thatsmyhome.com/general/blackberry-jam-2.htm

 

http://www.kraftfoods.com/recipes/JamsJell...ckberryJam.html

 

http://www.recipegoldmine.com/canning/canning14.html

 

http://www.hugs.org/Blackberry_Jam.shtml

 

http://www.freerecipe.org/Breakfast/Jams_J...berry_bcgdb.htm

 

http://www.chatteringmagpie.com/essays/blackberry_jam.html

 

(This one also has recipes which *use* it, like cakes!! )

http://www.cooks.com/rec/search/0,1-0,blac...ry_jam,FF.html#

 

 

and this:

 

Blackberry Jam Cake III

Submitted by: Jo Ann Herrington

"This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting." Original recipe yield: 3 - 9 inch round pans.

 

INGREDIENTS:

1 cup butter, softened

1 cup white sugar

6 eggs

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground allspice

1 tablespoon ground cloves

1 cup seedless blackberry jam

 

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

 

http://cake.allrecipes.com/az/BlckbrryJmCkIII.asp

 

 

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  • 10 years later...

Another use for jam that came out a little, er, runny....When you make cheesecake just dribble some on top, then swirl through just before baking it. So pretty and has quite a 'wow' factor....

Edited by kappydell
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