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Blackberry Preserves

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 2 pounds ripe blackberries (may substitute raspberries)
  
• 4 cups sugar
  
• 1 lemon, zested and juiced
  






Instructions



1. Sterilize half-pint jars and lids. (Number of half pints will depend on type and size of blackberries used.) Prepare a hot water bath.
   
   
2. Wash and sort through berries, picking off any stems or leaves, and removing any that are not firm and fresh.
   
   
3. Add half the berries to a large pot, with half the sugar. Very lightly crush with a potato masher; top with remaining berries and sugar; toss and lightly crush again. Add lemon zest and juice; stir, and let rest for 30 minutes.
   
   
4. Place over medium heat, and bring slowly to a boil, stirring until sugar has dissolved. Increase heat, and cook quickly until berries reach jelling point at about 220° to 221° F on a thermometer, roughly 30 to 40 minutes.
   
   
5. Skim off any accumulated foam from top, and ladle into hot jars, leaving ¼-inch headspace. Seal jars with lids and rings, and process 15 minutes in boiling water.
   
   Makes about 4 half-pints
   
   






Final Comments


• Jelling time is an estimate; it may take longer to reach jelling point. Consult a professional canning resource for details on water bath canning.

• Pectin may be used; however, follow guidelines in package as brands vary.

• For a more jam-like texture, crush berries more thoroughly before cooking.