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Garden Gate:  Quick! Needing seedless black raspberry jelly  |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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forgetmenot
True Blue Farmgirl
3602 Posts
Judith
Nora Springs
IA
USA
3602 Posts |
 Posted - Jun 28 2011 : 7:08:09 PM
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I just use the recipe on the Certo package. And, I drain the seeds from the juice since many of the older people that get the jelly have dentures or diverticulitis. I just plucked the only ripe, wild, black raspberry from the bush today and popped it right into my mouth. I should have more to pick by July 1. Have fun and Yummmmmmmmmmmm.
"Courage is not the absence of fear, but the belief that something is more important than fear." Ambrose Red Moon |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
Posted - Jul 02 2011 : 05:58:56 AM
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This is not the same recipe I used last year, and I'm finding different recipes on the Internet. I found this one:
Black Raspberry Jelly
Prep Time: 1 hr 0 min
Total Time: 3 hr 15 min
Makes: About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
3 cups prepared juice (buy about 2-1/2 qt. fully ripe black raspberries)
1/4 cup fresh lemon juice
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
CRUSH black raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups prepared blackberry juice into 6- or 8-qt. saucepot. Stir in lemon juice.
STIR sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min.. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Farmgirl #800
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Cindy Lou
True Blue Farmgirl
2325 Posts
Susan
Lonsdale
MN
USA
2325 Posts |
Posted - Jul 03 2011 : 09:50:52 AM
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Kristina, I have just used the recipe on the Sure Jell directions in the past but will try the one you have shared. We moved some wild black raspberries to a raised bed and they are going crazy, absolutely covered with berries, just starting to turn pink. I can hardly wait!
Susan
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
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Garden Gate: Quick! Needing seedless black raspberry jelly |
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Quick! Needing seedless black raspberry jelly
