BLUEBERRY JELLY
Make and share this Blueberry Jelly recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 30m
Yield 12 jars
Number Of Ingredients 3
Steps:
- Wash and clean blueberries.
- Crush with a masher.
- Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
- Strain through a jelly bag to capture the juice.
- Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
- Add the pectin and hold at a boil for 1 full minute while stirring constantly.
- Skim off foam and pour into hot, sterile jelly jars and seal.
BUFFALO BERRY JELLY
Buffalo berries make a highly prized jelly - part of the high marks go for the fact that they're atrocious to pick! If your fingers survive the long, needle sharp thorns, you've got a beautiful jelly in the making. If you pick your berries prior to a frost, you will not need to add pectin. If the fruit is overripe or has been through a hard frost, add 3 oz liquid pectin before boiling.
Provided by TJ-Montana
Categories Jellies
Time 45m
Yield 2 pints, 12 serving(s)
Number Of Ingredients 4
Steps:
- Wash, sort and stem berries.
- Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
- Simmer for 10 minutes, then mash with a potato masher.
- Simmer an additional 5 minutes.
- Run through a food mill or jelly bag. You may have to mash juice out of the jelly bag with your hands to fully discharge -- there should be about 2 cups of milky juice.
- Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
- Add sugar and stir well.
- Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
- Boil hard for 1 minute while stirring constantly.
- Ladle into hot canning jars, apply lids and rings, and process in a boiling water bath for 10 minutes. Jelly will turn darker, ranging from peach to orangey-red as it processes. It will not be clear, but resemble honey.
OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!
Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies "English" summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...............plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set.
Provided by French Tart
Categories Gelatin
Time 2h
Yield 6 Little SUmmer Berry Jellies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
- Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
- Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
- Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
- Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
- To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
- Serve the jellies with vanilla ice cream or cream.
Nutrition Facts : Calories 95.9, Fat 0.1, Sodium 1.8, Carbohydrate 24.1, Fiber 1.1, Sugar 10, Protein 0.8
SURE.JELL BLUEBERRY JELLY
Provided by My Food and Family
Categories Home
Time 3h15m
Yield about 5 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 blueberries 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 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
- Stir pectin 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 sugar. Return to full rolling boil, stirring constantly. 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 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 lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 10, 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
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
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!
FRESH BERRY JELLY
Make and share this Fresh Berry Jelly recipe from Food.com.
Provided by Norahs Girl
Categories Jellies
Time 10m
Yield 1 Large Jelly
Number Of Ingredients 6
Steps:
- Heat Sugar and water in a saucepan until all the sugar has dissolved.
- Bring the mixture to the boil.
- As it boils, remove it from the heat and allow to cool.
- Hull and halve the strawberries,but leave raspberries whole.
- Dissolve gelatin in hot water and stir into sugar syrup with all the Berries.
- Pour into a mould and set overnight in the fridge.
- Serve with whipped cream and a sprig of fresh mint.
Nutrition Facts : Calories 346.6, Fat 2.8, SaturatedFat 0.1, Sodium 69.7, Carbohydrate 58.8, Fiber 25, Sugar 28.2, Protein 29.8
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