Monday, June 10, 2013

Blackberry Lime Jelly

Black berry season is just coming to a close where I am. If you are lucky enough to be in mid season still, this is a great recipe to try.

Step 1: Gather and wash black berries.

Step 2: Throw them in a blender with some water, not exact science here, about 1/3 or 1/2 way up the blender.
Step 3: Blend them until they are pretty liquified.
Step 4: Pour through a strainer, splash guard like me, or some cheese cloth, you want to strain out the seeds. If you use a splash guard a spatula or spoon is helpful. Try bouncing the whole thing off the rim of your bucket or bowl about 2-3 inches repeatedly, this helps dislodge the drippings which cling on to the underside of the fine mesh. it should be the consistency of hair jell at this point.
This is after a minute of bouncing and stirring
Eventually you'll end up with this goop, the part we want.
If you're short on berries and want to take the most out of this process, put the seeds back in the blender with more water and repeat. I went from 1.5 gallons of berries to 4.5 cups of seed goop. After blending the seeds with water and straining a second time I had 3 cups of seed goop.
Step 5: Put 2 cups of this berry mash and 5 cups water into a pot. Add 1/2 cups lime juice.
Step 6: I use Pamona's citrus pectin. It needs a sodium solution to jell. If you use sure-jell or Ball pectin, follow thos instructions. For Pamonas you will now want to add your 1/8 cup of the sodium solution.

Step 7: Bring this to a boil. While you wait add 3 cups sugar and 1.5 Tablespoons of the pectin to a separate bowl and thoroughly mix. Sorry no picture.

Step 8: Once your pot of juice, water, and sodium are boiling add the sugar/pectin and mix well. Bring back to a boil. At this point if you want to can it, go 10 minutes in a water bath. If you want to keep it in your fridge, at this point throw it in a Tupperware and enjoy.