Blackberry Preserves Recipes

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

Steps:

• 1. Bring large canning pot half full with water to simmer. Wash jars and screw bands in hot soapy water and rinse in warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in boiling water until ready to use. Drain well before using.
• 2. Using a potato masher I crushed the fruit a little and removed most of the seeds. I like my jam with bits of fruit in it.
• 3. In a dutch oven put measured out fruit and 1 box of pectin on high heat and bring to a full boil, stirring constantly. Stir in measured sugar and bring back to a full rolling boil, boil exactly 1 minute stirring constantly. Remove from heat.
• 4. Ladle preserves quickly into jars, filling 1/8th inch from the tops. Wipe jar rims and cover with 2 piece lids. Screw bands on and place in water bath of boiling water carefully. Water must cover jars by 1 to 2 inches. Process jams 10 minutes and remove to towel to cool completely. After jars cool check seals by pressing down in center of lid with finger. (it should not bring back,it means it's not sealed and needs to be refrigerated) Let the jars stand 24 hours. Can be stored in cool dark place for up to 1 year.

Steps:

• Rinse 7 clean freezer containers and lids with boiling water. Dry thoroughly.
• Cook blackberries and sugar in large saucepan on medium-low heat until sugar dissolves and blackberries release their juices, stirring occasionally while being careful to not crush the berries. Bring to boil on medium-high heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to blackberry mixture; cook and stir 2 min. or until completely blended.
• Ladle berry mixture immediately into prepared containers, filling to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until completely set. (To ensure berries are evenly distributed evenly throughout the preserves, gently turn the containers over every 15 min. for the first hour or until mixture thickens enough to keep the berries in suspension.) Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)