Food recipes
Ruth Feeney's Blackberry Jelly
Ruth Feeney's Blackberry Jelly Ingredients: water, bottled, generic blackberries, raw lemon juice, raw pectin, unsweetened, dry mix sugars, granulated butter, without salt Directions: Pour about 2 cups water into a la...
Ruth Feeney's Blackberry Jelly
Ingredients:
water, bottled, generic
blackberries, raw
lemon juice, raw
pectin, unsweetened, dry mix
sugars, granulated
butter, without salt
Directions:
Pour about 2 cups water into a large stock or soup pot.
Add berries and crush them with a potato masher.
Bring to a boil and turn off the heat.
Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl.
(Make sure no seeds get through).
This should yield about 3 1/2 cups of juice.
(If you need more liquid, add apple juice or water).
Pour blackberry juice black into the pot.
Add lemon juice and pectin and bring to a boil.
Add sugar and boil 1 minute.
Add butter.
Pour mixture into 4 pint jars.
Pour a half-inch layer of paraffin over top of each jar and seal them.
Ingredients:
water, bottled, generic
blackberries, raw
lemon juice, raw
pectin, unsweetened, dry mix
sugars, granulated
butter, without salt
Directions:
Pour about 2 cups water into a large stock or soup pot.
Add berries and crush them with a potato masher.
Bring to a boil and turn off the heat.
Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl.
(Make sure no seeds get through).
This should yield about 3 1/2 cups of juice.
(If you need more liquid, add apple juice or water).
Pour blackberry juice black into the pot.
Add lemon juice and pectin and bring to a boil.
Add sugar and boil 1 minute.
Add butter.
Pour mixture into 4 pint jars.
Pour a half-inch layer of paraffin over top of each jar and seal them.