BLACKBERRY PRESERVES Use 3/4 cups sugar per 1 cup berries. Add a dash of salt for every 4 cups of berries.
You choose the number of berries you plan to cook, however, make sure you have 2/3 of room above berries and sugar left in the pot or they will boil over.
Place clean berries, sugar and salt in your large pot and bring to a slow boil on a medium heat. Once boiling, turn up the heat while stirring and set the timer for 3 minutes at a rolling boil. Turn off heat or take off, and dip spoon in jam then place in the refrigerator. If jam is holding it's shape on the spoon, it is ready to put in jars. If not continue to rapid boil it in 2-minute intervals until it is ready. You can use a candy thermometer and cook it until it reaches soft ball stage.
CAUTION: Preserves are HOT! Use something to guard your hands. Pour hot preserves into sterilized jelly jars and place lid and ring on jars. The rings should be turned until they stop and not tightened. Flip over jars so the hot preserves help to seal. Flip them back upright in 20 minutes being very careful to to get burned. The seals should pop when sealed. If a jar or two doesn't seal it has to be refrigerated. If they all do not seal you will have to reheat the preserves and start over. Enjoy on some butter biscuits.
Place clean berries, sugar and salt in your large pot and bring to a slow boil on a medium heat. Once boiling, turn up the heat while stirring and set the timer for 3 minutes at a rolling boil. Turn off heat or take off, and dip spoon in jam then place in the refrigerator. If jam is holding it's shape on the spoon, it is ready to put in jars. If not continue to rapid boil it in 2-minute intervals until it is ready. You can use a candy thermometer and cook it until it reaches soft ball stage.
0 Comments