ed high heat.
FOR JELLY: Strain berries through cheesecloth, wire
ins. Sprinkle pastry with 1 tbsp sugar. Cover with a sheet of
mall pan and cover well with saran wrap. You can also
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
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.
nch square pan generously with butter; line bottom with parchment paper.
erries and strain through a jelly bag to get 4 cups
Sort and wash the berries, remove stems and caps.
Crush berries to extract 4 cups of juice, combine juice with sugar in a large saucepan and mix well.
Place over high heat and cook, stirring constantly until it comes to a rapid boil.
Boil hard for one minute, again stirring constantly.
Add pectin and bring to a full rolling boil.
Boil one more minute stirring constantly. Remove from heat, skim off the foam with a metal spoon.
Pour jelly quickly into sterilized glasses.
Seal and cool.
Yield about 8 to 9- 1/2 pints.
minute, stirring constantly. Add pectin and bring to a full
Measure out sugar and set aside.
Measure juice and put into dishpan.
Add pectin and butter.
Bring to boil, stirring frequently.
Add sugar, stirring frequently, and bring to a rolling boil.
Boil for 1 minute.
Skim off foam, if necessary.
Add to hot, sterilized jars.
Wipe rims of jars after adding liquid; place flats on and screw on lids tightly.
Invert jars for 30 minutes and then turn upright, making sure jars are not touching and are not in a draft.
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.
Combine apple cider, bourbon and sugar in saucepan.
Bring to a boil, stirring constantly.
Stir in pectin, stirring briskly.
Return to boil, boil 1 minute. Test for gel. Skim off foam.
Pour into jars, seal and process 10 minutes in waterbath or according to instructions with pectin.
Wash berries and crush. Heat to a boil and squeeze out juice. To 3 1/2 cups of juice, add lemon juice.
Measure 4 1/2 cups sugar into a dry dish.
Pour juice into a large kettle.
Add pectin and stir well.
Bring to a boil.
Add measured sugar and mix well. Continue stirring and bring to a full rolling boil.
Pour into prepared jars and seal.
whisk 3/4 cup sugar with pectin; set aside. In a bowl
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
Cook berries and apple peels in water to cover for 15 minutes. Cool and strain through two layers of cheesecloth or one of clean flannel, set in a strainer.
Measure 8 1/2 cups juice.
Prepare jelly according to directions for apple jelly that come with pectin.
Use any proportion of apple to salal berries.
More berries give darker color and tarter flavor.
ater.
Line a colander with cheesecloth and place it inside
Put half the green peppers and half the vinegar into blender container.
Cover and process until pepper is liquefied.
Pour into a large saucepan.
Repeat with remaining peppers and vinegar.
Add the red pepper, sugar and salt.
Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon, about 20 minutes. Add a few drops of green food coloring if desired.
Pour into sterilized hot jars and seal (follow directions with pectin).
00b0F. Line 3 baking sheets with parchment paper.
To make