Friday, July 20, 2012

Carolyn Westbrook: Live from the Plantation

 Hey Y'all. It is HOT! As my grandmother would is hotter than a guniea in a pepper patch! We had some leftover blackberries, from when Nicholas picked us mounds this spring, and we decide to make some homeade jelly. YUM! You know, I have made jelly before, and it is NOT that hard. In fact, you can make 8-8oz. jars of jelly for less than you can buy two, and you cannot buy any that taste like this. Everyone always makes such a big deal about canning, but I am going to tell you how, so you can see for yourself how easy it is!

Blackberry Jelly:

First, you get a big ol pot of water boiling on the stove. You add 8-8oz. jelly jars with the rings from the lids. Do not put the lid with the rubber seal in yet. Let those come to a boil and sterilize. Meanwhile take 8oz. of blackberries, either fresh or frozen, in a saucepan and add 7 cups of sugar. Bring that to a boil and just keep stirring. The juice of the berries will come out and make it more liquified as you go...about 10-15 minutes on high heat. Once you get the berry mixture good and hot where it is boiling, add in a package of the Certo, Liquid Pectin (You can find that in the sugar isle). Once you get that good and mixed in, drop your lids into the boiling water pot with the jars. Then spread a dish towel out on the counter and take tongs and pull each jar out and set it on the dish towel to dry for a second. We have a metal funnel that is used for canning that we put into the mouth of the jelly jar and then spoon in the jelly. Fill it about 1/8" from the top of the jar. Make sure you wipe off any jelly that is on the rim.Then get you a lid and a ring out of the pot and screw the lid on. Not too tight. After you get all of the jars done go back and tighten them up and they will seal perfectly...and that is it! Your family can enjoy homeade jelly for weeks to come!

Goes perfect on a homeade biscuit. Ya'll Enjoy!
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