- 2 pounds of ripe blackberries
- 4 cups of granulated sugar
- 1 lemon, zested and juiced
- Sterilize jars and lids. Prepare a hot water bath. Wash and sort though berries, picking off any stems or leaves and removing any that are not firm and fresh. Add half of the berries to a large pot and add half the sugar. Very lightly crush with a potato masher, top with remaining berries and sugar, toss and lightly crush again. Add the lemon zest and juice, stir and let rest for 30 minutes.
- Place pot over medium heat, and bring slowly to a boil, stirring until all of the sugar has dissolved. Increase heat and cook quickly until berries reach the jelling point at about 220-221 degrees F on a thermometer, roughly 30 to 40 minutes. Skim off any accumulated foam from the top and ladle into hot jars, leaving 1/4-inch headspace. Add lids and rings and process for 15 minutes in a boiling-water canner. Turn off heat and let rest in the canner for 5 minutes before using tongs to remove.
- Place onto a thick towel to rest for 12 hours. Any that do not seal, refrigerate and consume first.
**Cook's Notes: Jelling time is only a rough estimate; it may take longer to reach jelling point. Pectin may be used, however follow the guidelines in the package as all brands vary. May substitute raspberries.
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