My backyard berry plants have done exceptionally well this summer, especially the black berries. We were able to keep up fairly well with the blueberries and raspberries but the black berries are getting out of hand; so I am preserving what I can. We use a lot of wine for cooking; some of them are going into making blackberry wine, some are being frozen, and some made into preserves to use in recipes, on ice cream, toast, or anything else we can use blackberry preserves on. This Seedless Blackberry Preserves Recipe is a simple basic recipe but does require some time to prepare the berries. I used a juicer to remove the seeds and create a blackberry puree to make the Blackberry Preserves. If you don’t have a machine to do this task, run the berries through a sieve if you want to remove the seeds.
7 cups berry puree
7 cups sugar
3 tablespoons lemon juice
1 box of sure jell (1.75 ounces)
1. Place empty jars in a canner with lids. Bring to a boil. Shut off the heat and let stand in the hot water to sterilize until needed.
2. In a large pan combine the blackberry puree, sugar, lemon juice, and bring to a boil. Stir in the sure jell and bring to a rolling boil for 2 minutes. (Be sure to use a large enough pan so mixture doesn’t boil over)
3. Skim the foam off the surface.
4. Remove the canning jars from the hot water and pour the berry mixture into the jars to about 1/2 inch from the top.
5. Seal and process in boiling water bath for 10 minutes.
Makes 8 cups
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