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.
Blend 3 cups of apple juice and 3 cups of blackberry juice together in a deep saucepan.
Cook for 5 minutes.
Add the sugar and 3 to 5 tbsp of lemon juice if the fruit juice is not tart enough.
Let the mixture boil for 1 full minute, then remove from heat.
Skim off foam and pour juice into hot, sterile jelly glasses.
Seal.
Process 5 minutes in a hot water bath.
Pour cake mix into large mixing bowl.
Add dry gelatin, blackberry juice, oil and eggs.
Beat well with mixer.
Pour batter into a Bundt or small tube pan and bake at 325\u00b0 for about 1 hour and 15 minutes.
Combine blackberry juice and sugar until dissolved.
Combine lemonade and ginger ale; add to fruit liquid.
Serve on crushed ice.
Cream shortening and sugar.
Add well beaten egg yolks. Dissolve soda in milk; add alternately with flour which has been well sifted.
Fold in beaten egg whites and blackberry juice.
Bake in oven at 350\u00b0.
Bake in layers or tube pan.
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.
Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
Strain to remove spices and add rum.
Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.
Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently.
Strain cocktail into a chilled stem glass.
Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar
Make a double crust recipe of pie pastry.
Roll it all out at once to 18-inch width and cut into 6-inch squares.
Toss blackberries in sugar and flour.
Place a mound onto the center of each square.
Place a chunk of butter in the center and fold the corners of the dough to the center, pinching edges of pastry together.
Put the dumplings close together in a greased baking pan.
he sack to squeeze the juice from the berries into the
Mix well;
pour
in greased cake pan.
Bake at 325\u00b0 for 55 minutes.
On stovetop stir cornstarch and sugar into juice over medium heat.
Stir until thickened.
Add blackberries.
Pour blackberry mixture into uncooked crust.
Top pie with second crust.
Seal crust by crimping and perforate the pie crust.
Bake at 400 for 45 minutes.
o get 4 cups of juice.
If you are slightly
Pour juice in pan.
Add Sure-Jell.
Stir over high heat until juice boils.
Add sugar and Jell-O.
Bring to a hard rolling boil and boil for 2 minutes.
Pour into jars.
Cool before serving.
Simmer berries over low heat. Strain for juice. Cool. (Should make 2 cups juice.) Combine the juice, sugar and Karo syrup. Stir until dissolved. Boil 15 to 20 minutes, stirring once in a while. Put in jars. Refrigerate.
Sort and wash ripe berries; remove stems or caps.
Crush berries and extract juice.
Measure juice in kettle; stir in sugar.
Place on high heat and stirring constantly, bring quickly to rolling boil that cannot be stirred down.
Heat juice, vanilla, and sugar until hot. In small bowl, mix cornstarch in water and stir until smooth. Add to hot juice and cook until thick. Remove from heat and prepare sweet dough.
Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.