Best Blackberry Preserves Recipes

BLACKBERRY PRESERVES RECIPE

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.)

BLACKBERRY AND BING CHERRY PRESERVES

Steps:

• Rinse blackberries and cherries.
• Press blackberries through a sieve or a food mill to remove the seeds.
• Stem cherries and remove pits.
• Coarsely chop cherries in a food processor.
• Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
• Bring to a boil and cook 1 minute, stirring constantly.
• Add sugar all at once and return to a boil.
• Bring to a boil that cannot be stirred down and boil 1 minute.
• Remove from heat and add almond extract.
• Let sit for 5 minutes stirring every 30 seconds.
• Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4" headspace.
• Wipe rims and place lids and screw rings on jars.
• Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
• Place lid on pot and bring to a hard rolling boil (do not remove lid).
• Process in boiling water bath for 10 minutes.
• Turn off heat, remove lid from pot and let sit for 5 minutes.
• Remove jars from pot and set aside to seal and cool.

BLACKBERRY PRESERVES

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.