Combine the white cake mix, 1 cup blackberry wine, blackberry jelly, canola oil and eggs. Mix on low until well blended. Grease Bundt or tube pan. Bake at 350\u00b0 for 45 to 50 minutes. Remove from oven.
Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn
nother minute. Now, add the blackberry jelly, balsamic vinegar, and chicken broth
Sift flour, sugar, baking powder and salt; must be sifted.
Now add soft shortening, egg and milk.
Mix until blended.
Grease pans (I prefer paper-liners).
Spoon part of mixture in bottom of muffin pan.
Then add raspberry or blackberry jelly in middle.
Then spoon more of the mixture on top to cover jelly.
Bake at 350\u00b0 for 20 to 25 minutes.
Check muffins before time is up.
Cut hot dogs into finger-thick slices and saute with some butter in a small sauce pan until brown on all sides. (as light or as dark as you prefer).
Add blackberry jelly, strawberry jam, mustard and bbq sauce and stir.
Transfer to a crock pot to keep warm if necessary.
side to cool. Melt the blackberry jelly. Stir in the blackberries and
Combine blueberries, ketchup, sugar, blackberry jelly, vinegar, corn syrup, tomato paste, margarita mix, red chile peppers, jalapeno pepper, rum, sea salt, paprika powder, blackening seasoning, soy sauce, garlic powder, liquid smoke, black pepper, and lime juice together in a large pot; bring to a boil.
Reduce heat to medium-low and simmer until sauce is smooth, about 30 minutes.
Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
In saucepan, soften gelatin in blackberry juice and lemon juice.
Bring to a rolling boil; continue to boil for 1 minute. Remove from heat; stir in the liquid sweetener.
Put in hot sterile jars and seal.
Grape juice may be used instead of blackberry juice.
Sift flour 3 times and measure.
Add spices, nuts and raisins. Mix together and set aside.
Cream sugar and butter.
Add beaten egg yolks, then buttermilk with soda mixed in it, then jelly, then add flour mixture.
Fold in beaten egg whites.
Bake in large angel food cake pan which has been greased and floured.
Bake at 325\u00b0 about 1 1/2 hours.
Mix and bake in thin layers.
Put blackberry jelly between layers.
Take your bread and spread your jelly on both pieces of bread. Then spread peanut butter on top of the jelly.
Smash the breads together and eat it!
Separate yolks of 4 eggs from whites.
Beat yolks and whites separately, adding 1/2 cup sugar to each.
Add the water to the yolks.
Fold egg white mixture into yolk mixture.
Add the vanilla and flour; mix good.
Bake just until done.
Spread jelly on while still warm and roll.
Makes 2 small rolls.
Use homemade blackberry jelly for best results.
In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ. Blend until smooth.
ed high heat.
FOR JELLY: Strain berries through cheesecloth, wire
to 1 tsp of jelly.
May be served as
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
ntil ready to use.
Blackberry mixture: Sprinkle gelatin over 1
his will result in cloudy jelly.
Measure the strained liquid
Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
*After making blackberry
jelly,
I
take the seeds and pulp in jelly bag and run through a \"Squeezo strainer\" (or use any kind of food mill
that\twill
extract the seeds, or press mashed blackberries through a strainer or sieve).