So, instead of following directions I just followed my intuition..gasp! The first time I made strawberry jelly I followed the directions on the pectin box (5 cups of berries and 7 cups of sugar) 7 cups of sugar???? It didn't seem right at the time but I proceeded with the request anyway. The jelly set perfectly but it was the sweetest thing I have ever tasted and is still sitting in my freezer :( However, sometimes I dollop a small spoonful into my oatmeal and its quite good. So, here is my recipe and I will let you know how it turns out in 24 hours :)
Erica's Naturally Sweet (with a little help from cane sugar) Jam ** see original recipe at the bottom
2 cups of crushed and strained blackberries/raspberries
*I strained most of the berries since we don't like a lot of seeds. Then just added seeds by eye and texture desired.
1/2 box of pectin
1 cup cane sugar
1 pot of boiling water so that jars can submerge in at least 2 inches *its a good tip to do this before you start so its ready when you need it.
Step 1: Wash berries (my berries had been sitting in the refrigerator for the last 3 days so they were nice and sweet yet tart.
Step 2: Crush berries with a masher and strain about half of the mixture through. Add seeds as desired.
Step 3: Bring fruit mixture to a high boil while stirring in pectin.
Then, add sugar all at once and continue cooking for 1 minute while stirring.
Remove from heat and skim off foam (photo shown).
Step 4: pour immediately into clean jars making sure to leave about 1/8 inch. Screw on lids tightly.
Step 5: Place jars in boiling water bath. Submerge jars at least 2 inches. Cook for 10 minutes covered.
Step 6: Take jars out with tongs--be careful! Let cool at room temperature only if pop do not 'pop'. If they do pop you know you will need to eventually refrigerate. If you did it correctly you can keep the jam unopened in a dry place for up to 1 year.
TO MAKE JUICE
TO MAKE JELLY
Directions
1
FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.2
FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or seive. SAVE JUICE! Discard berries and seeds.3
Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.4
Measure juice exactly. Place juice and pectin in a 6 to 8 quart saucepot. Add butter now (if using) to reduce foaming.5
Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!6
Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.7
Remove from heat and skim off any foam.8
Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.9
Process in a hot water bath for 5 mins or use the inversion method.10
NOTE: All instructions are included with pectin.11
Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
pour into large custard bowls. Bake at 350 degree until toothpick comes out clean.
Mix all frosting ingredients and frost on cakes once they are cooled.
