The berry season is upon us. First were the strawberries, now raspberries, blueberries, blackberries and many kinds of wild berries such as Oregon grapes, gooseberries and huckleberries.
Yield: 7 quart jars of filling
6 quarts fresh blackberries
7 cups sugar
1¾ cup ClearJel
1 teaspoon cinnamon
9⅓ cups water or juice
½ cup lemon juice
Mix ClearJel, sugar and cinnamon well in large pan. Add water and juice and mix until smooth. Heat until mixture bubbles, stirring constantly. Add berries and fold in. Remove from heat. Fill seven quart jars, leaving 1 inch head space. Process in boiling water-bath canner 35 minutes.
Source: WSU Publication EB 0976 – Syrups from Washington Fruits
12 cups boiling water
4 cups ripe fruit or frozen, unsweetened fruit, crushed
4 cups sugar
½ package or less of powdered pectin
3-4 tablespoons lemon juice
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly, and measure it. Add 12 cups boiling water to 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften, about 5 minutes for soft fruits and about 10 minutes for fruits like cherries and grapes. Press through a sieve.
Mix 4 cups of the puree with the sugar, pectin and lemon juice.
Bring to boil and stir for 2 minutes or until jelly thermometer registers 218 F.
Remove from heat, skim off foam, and pour into ½ pint or pint canning jars to within ½ inch of top.