4 cups blackberry juice (about 3 quarts blackberries)
7½ cups sugar
2 pouches (3 ounces each) liquid pectin
Directions:
Prepare home canning jars and lids according to manufacturer’s instructions; jars should be covered with water and boiled 10 to 15 minutes to sterilize.
Wash fully ripe berries, removing stems or caps.
Crush the berries and extract juice.
Measure 4 cups blackberry juice into a large saucepot; stir in sugar.
Bring to a full, rolling boil over high heat.
Add pectin; return to a full, rolling boil and boil hard 1 minute.
Remove from heat and skim off foam.
Immediately, but carefully, pour into hot, sterilized jars, leaving 1/8-inch head space; adjust caps.
Process in a boiling hot water bath (212F) for 15 minutes.
Remove jars and let cool in a draft free area.
Makes 5 eight-ounce jars
Ingredients:
2 quarts raspberries
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1/3 cup water
1 package (14 ounces) powdered pectin
6 cups sugar
Directions:
Prepare home canning jars and lids according to manufacturer’s instructions.
Wash and drain raspberries.
Combine raspberries, lemon peel, lemon juice and water in a large saucepot.
Stir in pectin; bring to a full rolling boil over high heat, stirring frequently.
Add the sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat; skim foam.
Carefully ladle jam into hot jars, leaving 1/4-inch head space; adjust caps.
Process 10 minutes in a boiling water bath canner.
Makes 2 half-pints
Ingredients:
3/4-pound peaches, peeled and pitted
3 tablespoons lemon juice
1 cup light corn syrup
2 cups sugar
3/4 cup water
1 package (1 3/4 ounces) powdered pectin
Directions:
Crush peach with a fork
Chop or purée plums in a blender, a few at a time.
Measure 2 cups of combined fruits with juices; combine with lemon juice.
Mix together corn syrup and sugar; mix into fruit. Let stand 10 minutes.
Mix water and pectin together in a saucepan; bring to a boil. Boil 1 minute, stirring constantly.
Stir pectin mixture into fruit; continue stirring 3 minutes.
Ladle mixture quickly into sterilized jars; seal according to manufacturer’s directions.
Let jars stand at room temperature 24 hours.
Store jars in the freezer. (make sure that you use freezer safe jars.)
Makes 6 eight-ounce glasses Ingredients:
3½ cups cherry juice (about
3 pounds or 2-quart boxes fully ripe sour cherries and 1/2 cup water)
1 package (1 3/4 ounces) powdered pectin
4½ cups sugar
Directions:
Sort, wash and remove stems from cherries; do not pit.
Crush cherries; add water.
Cover and bring to a boil on high heat.
Reduce heat; simmer 10 minutes.
Extract juice.
Measure juice into kettle; add pectin, stirring well.
Heat quickly, stirring constantly, to a full rolling boil.
Add sugar; continue stirring and reheat to a full rolling boil. Boil hard 1 minute.
Remove from heat; skim off foam quickly.
Pour jelly immediately into hot containers.
Process in a boiling hot water bath (212F) for 15 minutes.
Remove jars and let cool in a draft free area.
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