STREAMING NOW: Nigella: At My Table

Ruth Feeney's Blackberry Jelly

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Ruth seals her jars paraffin, eliminating the need for water processing. You may also use the following recipe to make elderberry jelly, if you have a good and trusted source. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
45mins
SERVES:
10-12
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour about 2 cups water into a large stock or soup pot. Add berries and crush them with a potato masher. Bring to a boil and turn off the heat.
  2. Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl. (Make sure no seeds get through). This should yield about 3 1/2 cups of juice. (If you need more liquid, add apple juice or water).
  3. Pour blackberry juice black into the pot. Add lemon juice and pectin and bring to a boil. Add sugar and boil 1 minute. Add butter.
  4. Pour mixture into 4 pint jars. Pour a half-inch layer of paraffin over top of each jar and seal them.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: