Blackberry Jam Sure Jell Recipes

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SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JAM



SURE.JELL® for Less or No Sugar Needed Recipes - Blackberry Jam image

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 4

5 cups prepared fruit (buy about 5 pt. fully ripe blackberries)
4 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine

Steps:

  • 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 well before filling.
  • Crush berries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. 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 remaining 3-3/4 cups sugar. 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 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-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 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 8 g, Protein 0 g

SURE.JELL BLACKBERRY JAM



SURE.JELL Blackberry Jam image

Make this incredible SURE -JELL Blackberry Jam and preserve the bounty of the summer season to enjoy in later months. The best part about this SURE.JELL Blackberry Jam is you can also use it to make Boysenberry or dewberry jam!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 4

5 cups prepared fruit (about 8 cups fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • 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 berries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit 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. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 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 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLACKBERRY JELLY



Blackberry Jelly image

This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine.

Provided by Kathy in Fla

Categories     Jellies

Time 50m

Yield 6-8 half pints

Number Of Ingredients 6

4 cups blackberries
4 cups water (or enough to cover berries)
3 3/4 cups juice
4 1/2 cups sugar
1 (1 3/4 ounce) box dry pectin
1/2 teaspoon butter (optional)

Steps:

  • FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
  • FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
  • Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
  • Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
  • Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
  • Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
  • Remove from heat and skim off any foam.
  • Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
  • Process in a hot water bath for 5 mins or use the inversion method.
  • NOTE: All instructions are included with pectin.
  • Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
  • Have fun and enjoy!

SURE.JELL BLACKBERRY JELLY



SURE.JELL Blackberry Jelly image

Fresh blackberry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • 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 berries thoroughly, one layer at a time. Place three layers 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 3-3/4 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • 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 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 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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.7505 g, Sugar 0 g, Protein 0 g

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY FREEZER JAM



SURE.JELL for Less or No Sugar Needed Recipes - Blackberry Freezer Jam image

Make a delicious low-sugar blackberry freezer jam! This SURE.JELL for Less or No Sugar Needed Recipes - Blackberry Freezer Jam is gift-worthy.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared fruit (buy about 8 cups fully ripe blackberries)
3 cups sugar, measured into separate bowl
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water

Steps:

  • Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
  • Crush blackberries thoroughly, one layer at a time. Sieve half the blackberries to remove seeds, if desired. Measure exactly 4 cups prepared fruit into large bowl.
  • Mix sugar and pectin in medium saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 1 min. Remove from heat. Immediately add to prepared fruit; stir 1 min. or until blended.
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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