Berry Patch Recipes
~ Jams & Jellies ~
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Blueberry Jelly |
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| 2 quarts fresh or frozen blueberries 4 cups water 12 cups sugar 2 pouches (3 oz. each) liquid fruit pectin |
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Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat. Skim foam. While hot pour into hot sterilized jars, leaving 1/4 inch head space. Adjust caps. Process for 5 minutes in a boiling-water bath. Yield: 6 pints |
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Juice for Jelly |
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| This method can be used for blackberries and blueberries. Select top quality fruit. Wash and stem berries. Slightly crush berries; measure. Add 1/4 to 1/2 cup of water for each quart of prepared berries and place in a large saucepan. Cover, simmer berries until soft. Strain mixture through a damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use. | |
Old-Style Blueberry Jam |
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| 4 cups blueberries, rinsed
and drained 1/2 cup water 3 cups sugar |
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Thaw berries if frozen. Wash and pick over the blueberries. Measure out the berries into a heavy pot. Once the bottom of the pot is covered, crush the berries in the bottom layer. Add the remaining blueberries. Add 1/2 cup water and simmer the blueberries until they are soft. When the fruit is soft, add the sugar and stir until the sugar is completely dissolved. Bring the mixture to a boil continuing to stir, making sure no sticking occurs. Reduce the heat and cook, uncovered over low heat until a small amount dropped on a plate will stay in place. Place in hot sterilized jars. Yield: (approximately) 3 pints |
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Fresh Muscadine Juice for Jelly |
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| Select top quality fruit. Wash and stem grapes. Slightly crush grapes; measure. Add 1⁄4 to 1⁄2 cup of water for each quart of prepared grapes and place in a large saucepan. Cover; simmer grapes until soft. Strain mixture through a damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use. | |
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