When I make seedless blackberry jam, I keep the seeds and flesh, mix it with a small bit of honey and dry oats for a diy bird suet. They love it!!! Plus when they poop the seeds out, they’re spreading them for hopefully more wild blueberries to grow
Finally! Someone who doesn't use pectin. My grandma never used pectin and it came out the best jelly ever. Ive never had any to rival hers. Miss that jelly. I recall her boiling it until it would sheet off the spoon and thats when she knew to take it up.
@Daehawk: and Others *If you PLEASE, I'm about 4 years into the canning experience. Other than practicing with a few batches of beginner pickles,.... & doing a couple of batches of my Grandmother's pear preserves: 🍯 "KERR'S Spiced Honey Pear Preserves" , I have mainly worked on Meats & meals in a jar. **💉 I have DIABETICS in my household....& MUST LIMIT SUGAR !!! I know what pectin is, but I'm not completely sure if I always have to use it . OBVIOUSLY: I need to put away fruit and other jams & jelliey AS LOW SUGAR AS POSSIBLE !!! I'm wondering if my grandmother's recipe: from Kerr as well as other mainstream recipes 'ALWAYS ' have to use pectin, (*WITH OR WITHOUT SUGAR) AND/OR CAN I USE the LOWER/NO SUGAR "SURE-JEL" *AND* HOW MUCH (LITTLE) SUGAR CAN I GET AWAY WITH. I would GREATLY APPRECIATE ANYONE'S INPUT . Thank you in advance !! 🥰
I have never seen my parents put water into berries, nor do I, it would take away the full flavor of the berries. Bless your heart for making your family fresh food!
Man, I'm rarely impressed by someone's tutorial/videos. Dang, I thought I knew my stuff when it came to preserves. But after realizing how close you guys are to us, we'll now I'm not that surprised. Awesome job
I remember as a little girl at my uncle and aunts house picking fresh toematoes and making homemade sauce that hr then canned i used that same food mill
My late mom would make dewberry jelly each year. That bowl with a handle and that food mil you used looks just like hers. Thanks for the video. She always said to pick under ripe ones for the pectin too.
This recipe and tutorial are spectacular in their simplicity, thank you Tasha, our blackberry jelly is/was a great success. We used 14 cups of fresh blackberries, 1 1/2 cup of water and 9 cups of organic sugar; this produced 11 half pints jars of delicious jelly. We'll be making this recipe every year thanks to you.
Just found this posting and I'm adding this to my recipe book! My family is from Pocahontas and Ravenden Springs but I'm currently living near southern Wisconsin so berry picking is a blessing 🙌.
If you watch Living Traditions from Southern MO, a viewer got her a 3 tier steamer for berries. Bottom holds the water, the middle has a collector pan (looks like a bunt cake pan) steam goes through that hole to the berries, top has holes like a colander berries go in there. Boil the water in the bottom it releases the juice from the berries and there is a hose that clamps that the juice will flow out of the collector section. No seeds and ready to can and make jelly and syrup out of for pancakes and ice cream. Just thought I'd tell you, I was impressed with it when I saw it, simplifies the process greatly. I can't remember what official name she called it.
My Mom always used sure-gel to make her Concord grape jelly. I think I like your method better. We have wild blackberries on the old base. I'll have to get to some earlier that the critters do next year. Thank you for your recipe and showing all your hard word from pick to pantry.
We have a ton of Wild Blackberry’s growing on our property. Almost an unlimited supply that mostly goes to waste. Will try this simple/natural recipe sans the pectin. Thank you for posting this instructional vid
Bless you Tasha for doing that huge batch jelly for your family. Your all heart. Thank you for sharing. That was a super large job. Can't wait for your next video to visit with you again. God Bless you n yours always
That's a Foley food mill in case anyone wanted to look for it. They still sell them online and in stores. I got mine at a thrift shop too. Somebody just gave me a case of blackberries. I'll be making your jelly recipe.
New sub from neighboring West Plains Missouri 😁 First video I have watched and wonder how this would taste with my grapes too? Just harvested the grapes and have 2 jars of blackberry juice in fridge too! Thanks Kristy 😎🇺🇸
Thank you. I just made grape jelly & it is liquidy. I reprocessed the batches & still liquidy. Thanks to you, I will "chill out" & hope it sets up in the jar.
@hannahc1072 I think I cooked mine some more & then it set up too hard. Probably just do the amt of time & watch the drips off a cold spoon. Tell yourself it is done & walk away. Easier said than done. In a couple of months I'll probably contact you & need the same advice!🤣
Thanks for showing me how to do this. I'm working my nerve up to doing it for the first time, and don't want to add anything I don't absolutely have to. I don't want to eat things I can't even pronounce 😆for no good reason.
I wonder how well this would work if you cut the sugar in half and substituted some of it with stevia? Thanks for the detailed step by step instructions.
@Mimsy's Garden PLEASE contact me to tell me of how much Stevia you figured out for any of your "Sweet recipes" . I just found this recipe video....'Pine Knot Fm' . I asked above in the comments about making fruits/& jams with AS LOW SUGAR AS POSSIBLE. I would also like to know if using Stevia, (instead of sugar),.... changed ANY THICKENING or JELLING EFFECTS,..... I would be over the moon to be able to: half /&/ half or better Stevia and Sugar Thank you in advance; P.S. This is the current canning season of summer -- 2022. 💞 Michelle
@@michellebradley9634 I don’t remember, but most sweeteners are the same ratio (example: 1cup sugar equal 1cup sweetener) HOWEVER, I think it’s too much and there are thickeners you can use like clear gel (not the same as sure jell)
Natasha, I'm going o try this. However, I've been trying to make jelly for nine years and it has never worked for me. I'll keep you posted if this works. Will be a month or so before I get the chance, so don't hold you're breath.
All that Additives is not good for the body. I make mine the same way. Except I use dried cane juice for the sugar. Not as bad for you as the white sugar.
I don' know how you did that. I have some without pectin don like yours that's been in the refrigerator for a week and still like simple syrup. I used pectin on the next batch and it started setting up while I was putting it in jars.
Kristy again from West Plains Missouri and have tons of berries in freezer and now my jalapeños are rocking. Do you think this would work to make a hot jelly too? I think I’m gonna try, anyone with thoughts or advice please do!😃🇺🇸🇺🇸🇺🇸 🌶🌶🌶
Hey Kellie! No silly question at all. I had 2 canners going at once and just kept the rest warm and repeated the process until all was finished. Since the processing time is so quick it doesn’t take long. As your first batches are going you can start getting the next rounds ready if that makes sense.
My wife canned some blackberry preserves a few years back, I would tear the shirt off of a bear to get to it. It didn't last very long. Now we can't find blackberries. The local cut it all down because of pests.
How long does it take for the jelly to set? I know you said over time and longer than 24hrs. But I was wondering if you noticed when it set or how long to expect it to set? If I make jelly how long before I can eat it? :) Thanks for the video, it's my favorite so far in my research.
It takes at least 24 hours sometimes up to 48 hours. Normally after that if it’s not set you will just have a syrup like consistency which is great for all kinds of things still. I have only ever had 1 batch not set up correctly over the years. It happens. Not using the pectin, you really have to stay with it and cook it down and use the spoon method. It’s more of a gamble not using pectin, but that’s my preferred method. Hope this helps and good luck making some jelly!!!
wow all of those ingredients you listed are totally fine citric acid is just one of the sour components of lemon juice probabbly added to make the jelly a little tart. and the sodium Citrate is a alkaline use to make the thing less acidic and the corn syrup is just a liquid sugar used to make it so they don't have to worry about solubility.
Is your stove a flattop glass? I read that you shouldn’t can on them because of the weight of the canner. I have one now that is a glass top but I have been reluctant to try to can on it because of this. What are your thoughts? Also do you pressure can on it too?
Hi Virginia. Yes it is a flat top. I water bath and can on it both. I also have maybe been know to take things out of the oven and sit it on the top😬 I have not had any trouble. I actually find it the easiest way to control my temp to maintain pressure when I do long times of canning. I have heard that you shouldn’t on flat tops in the past, but have also seen a lot of people that do it.
How long does it take to jell up? Like when would I be able to use it after canning.? After you open the jar how long would you say it will last in the fridge?
HI Kayla. I should be pretty firm after you let it set for 24 hrs. It may take up to 2-3 days. Anything after that and it probably won't set. And unfortunately that happens sometimes. It has happened to me. It usually takes my boys a couple months to go through and jar and it has always been fine in the fridge. I would like 3 plus months would be ok.
Yes, just make sure it’s loose fruit and not frozen together in a sugar syrup. I have never canned them frozen. The only thing I would be concerned with canning them frozen is if when you filled your jars they sit to long and got the jars cold. Then when the hot liquid was poured on it would crack your jars. I think I would let them thaw slightly before.
Question. I deseeded all my berries before counting how many cups I had. I had well over 9 cups. I just went ahead and extracted the berry juice. Do you know about how much juice the 9 cups yeilded?
YOU must HAVE pectin , ACID AND SUGAR IN THE CORRECT QUANTITY FOR A PRESERVE TO SET . IF YOUR PRESERVE IS NOT SET AFTER IT HAS COOLED DOWN IT NEVER WILL. 24 HOURS NO LONGER .
1st time canning ever last week and my jelly didnt fully set. Im very new to this. If it doesn't set, can you still eat it? I was thinking of mixing it with plain yogurt. Your thoughts?
I love your apron. Is it made from an old quilt. I love the colors. thanks for the recipe I'm going to make me some without the seeds too for my husband.
When I make seedless blackberry jam, I keep the seeds and flesh, mix it with a small bit of honey and dry oats for a diy bird suet. They love it!!! Plus when they poop the seeds out, they’re spreading them for hopefully more wild blueberries to grow
THAT is AWESOME!
I love the idea of the birds spreading the seeds around! 👍👍
That’s how I have so many elderberry trees now, birds spreading the seed.
So how do you grow blueberries from BlackBerry seed ? Magic ?
@@funtimevideos2160 obviously it was a typo. While you’re trying to be so smart, I’m shocked that possibility didn’t occur to you. “Magic” HA
Awesome! Guerilla gardening!
Finally! Someone who doesn't use pectin. My grandma never used pectin and it came out the best jelly ever. Ive never had any to rival hers. Miss that jelly. I recall her boiling it until it would sheet off the spoon and thats when she knew to take it up.
@Daehawk: and Others *If you PLEASE, I'm about 4 years into the canning experience. Other than practicing with a few batches of beginner pickles,.... & doing a couple of batches of my Grandmother's pear preserves: 🍯 "KERR'S Spiced Honey Pear Preserves" , I have mainly worked on Meats & meals in a jar.
**💉 I have DIABETICS in my household....& MUST LIMIT SUGAR
!!! I know what pectin is, but I'm not completely sure if I always have to use it . OBVIOUSLY: I need to put away fruit and other jams & jelliey AS LOW SUGAR AS POSSIBLE !!! I'm wondering if my grandmother's recipe: from Kerr as well as other mainstream recipes 'ALWAYS ' have to use pectin, (*WITH OR WITHOUT SUGAR) AND/OR CAN I USE the LOWER/NO SUGAR "SURE-JEL" *AND* HOW MUCH (LITTLE) SUGAR CAN I GET AWAY WITH. I would GREATLY APPRECIATE ANYONE'S INPUT .
Thank you in advance !! 🥰
Same way my great grandma made it. But she added alittle bit of lemon juice in the cooking process. 🥰🥰
Will help it set.
I have never seen my parents put water into berries, nor do I, it would take away the full flavor of the berries. Bless your heart for making your family fresh food!
This is how my family has been making blackberry jelly for generations... love it!!
This is the best tutorial video I’ve found. I’m a beginner and these instructions were the most detailed. Had no idea I didn’t need pectin.
Man, I'm rarely impressed by someone's tutorial/videos. Dang, I thought I knew my stuff when it came to preserves. But after realizing how close you guys are to us, we'll now I'm not that surprised. Awesome job
That is just beautiful. Your family and friends will enjoy the fruits of your labor. Nothing beats homemade jelly and jam!
I loved hearing them pop!🙃
Awesome food meal strainer... Excellent find at the flea market.
I remember as a little girl at my uncle and aunts house picking fresh toematoes and making homemade sauce that hr then canned i used that same food mill
Awesome video. I tried it and it was perfect. Thank you and may God continue to bless your channel🙏🏾
Love the purity of your recipe thank you
I make most of my jams and jellies like this like Grandma❤ I like both
My late mom would make dewberry jelly each year. That bowl with a handle and that food mil you used looks just like hers. Thanks for the video. She always said to pick under ripe ones for the pectin too.
This recipe and tutorial are spectacular in their simplicity, thank you Tasha, our blackberry jelly is/was a great success. We used 14 cups of fresh blackberries, 1 1/2 cup of water and 9 cups of organic sugar; this produced 11 half pints jars of delicious jelly. We'll be making this recipe every year thanks to you.
That's an amazing amount of jam. My family prefers when I strain the seeds out too. It's so much work.
Just found this posting and I'm adding this to my recipe book! My family is from Pocahontas and Ravenden Springs but I'm currently living near southern Wisconsin so berry picking is a blessing 🙌.
If you watch Living Traditions from Southern MO, a viewer got her a 3 tier steamer for berries. Bottom holds the water, the middle has a collector pan (looks like a bunt cake pan) steam goes through that hole to the berries, top has holes like a colander berries go in there. Boil the water in the bottom it releases the juice from the berries and there is a hose that clamps that the juice will flow out of the collector section. No seeds and ready to can and make jelly and syrup out of for pancakes and ice cream. Just thought I'd tell you, I was impressed with it when I saw it, simplifies the process greatly. I can't remember what official name she called it.
Juice Extractor (via steam). Great tool, sterilizes the juice at the same time.
I use one, 3 gallons of fresh picked blackberries (13.5 pounds) makes 1 gallons of juice. Mmm.
Thx for showing a natural way of making it! Blackberry jam is my fave! And cute apron! Blessings!
Thank you so much !
We just got blackberries and I this is what I will be doing !!!
Homemade anything is always better. Good job!!
thanks for showing me mom's way.
Love it! Ditch the chemicals!
My Mom always used sure-gel to make her Concord grape jelly. I think I like your method better. We have wild blackberries on the old base. I'll have to get to some earlier that the critters do next year. Thank you for your recipe and showing all your hard word from pick to pantry.
I am going to try to make some this year! Thanks so much for the video. That is so sweet that you take the time to make jam for your family!
We have a ton of Wild Blackberry’s growing on our property. Almost an unlimited supply that mostly goes to waste. Will try this simple/natural recipe sans the pectin. Thank you for posting this instructional vid
Very nice instructional video. Thanks for sharing. How nice you've done enough to last 2 years.
Awesome job! I find myself saving all of your canning recipes ❤️
Hi! Have you ever tried using an immersion blender instead of a masher? I tried it once and it worked well, then I strained the seed out.
That is a nice bunch of Blackberry Jelly !! It Should Last a good long time !! Great job Tasha !
We haven't canned our own jelly yet, but that is so much better. That looks so delicious. 😋👍
BlackBerry jam is my favorite!!!💚
We enjoyed watching your videos today! Thank you for posting great content!
Bless you Tasha for doing that huge batch jelly for your family. Your all heart. Thank you for sharing. That was a super large job. Can't wait for your next video to visit with you again. God Bless you n yours always
Thank you for your blackberry jam..
That's a Foley food mill in case anyone wanted to look for it. They still sell them online and in stores. I got mine at a thrift shop too. Somebody just gave me a case of blackberries. I'll be making your jelly recipe.
Very sweet video...thanks!
Oh man blackberry jam!!! Yum
New sub from neighboring West Plains Missouri 😁 First video I have watched and wonder how this would taste with my grapes too? Just harvested the grapes and have 2 jars of blackberry juice in fridge too! Thanks Kristy 😎🇺🇸
Thank you.
I just made grape jelly & it is liquidy. I reprocessed the batches & still liquidy. Thanks to you, I will "chill out" & hope it sets up in the jar.
Mine is watery too! Any help?
@hannahc1072 I think I cooked mine some more & then it set up too hard. Probably just do the amt of time & watch the drips off a cold spoon. Tell yourself it is done & walk away. Easier said than done. In a couple of months I'll probably contact you & need the same advice!🤣
WOW, that was sweet...
Thanks for showing me how to do this. I'm working my nerve up to doing it for the first time, and don't want to add anything I don't absolutely have to. I don't want to eat things I can't even pronounce 😆for no good reason.
Another good video.
Thank you great job!
Thank you so much for this! Definitely going into recipes 🖤
That is great
I wonder how well this would work if you cut the sugar in half and substituted some of it with stevia? Thanks for the detailed step by step instructions.
I like this recipe! I need to figure out the ratio to use pure stevia for myself, but this is awesome!
I was lit just thinking this is alot of sugar for me. I couldn't eat it but I bet it's delish.
Like a teaspoon maybe
@Mimsy's Garden PLEASE contact me to tell me of how much Stevia you figured out for any of your "Sweet recipes" . I just found this recipe video....'Pine Knot Fm' . I asked above in the comments about making fruits/& jams with AS LOW SUGAR AS POSSIBLE. I would also like to know if using Stevia, (instead of sugar),.... changed ANY THICKENING or JELLING EFFECTS,..... I would be over the moon to be able to: half /&/ half or better Stevia and Sugar Thank you in advance; P.S. This is the current canning season of summer -- 2022.
💞 Michelle
@@michellebradley9634 I don’t remember, but most sweeteners are the same ratio (example: 1cup sugar equal 1cup sweetener) HOWEVER, I think it’s too much and there are thickeners you can use like clear gel (not the same as sure jell)
Looks yummy. Might have to find a way with less sugar.
Awesome 💖
How long does it take for them to set up?
This recipe is delicious! Why not use any lemon juice? Thanks again for sharing! sincerely, Pammysue, tooele, Utah
Were jars just sanitized and warmed and not sterilized because you processed 10 min? Or were they sterilized ? Thanks
How long will a runny batch take to set up?
I've never used pectin either. For grape jelly I just add I some green grapes.
Natasha, I'm going o try this. However, I've been trying to make jelly for nine years and it has never worked for me. I'll keep you posted if this works. Will be a month or so before I get the chance, so don't hold you're breath.
Great video just followed you.
All that Additives is not good for the body. I make mine the same way. Except I use dried cane juice for the sugar. Not as bad for you as the white sugar.
Awaome video thanks, could you tell about how long before it jells ?
It really just varies it seems. Sometimes it seems to set a lot quicker than other days.
How many days after it's been canned will you notice the consistency get more gel-like?
I don' know how you did that. I have some without pectin don like yours that's been in the refrigerator for a week and still like simple syrup. I used pectin on the next batch and it started setting up while I was putting it in jars.
Do you store these in your freezer?
Could I cut this recipes in half? Would I have to adjust the cooking time?
yummy
What did you mean when you said find out how much processing you're allowed to do?
Kristy again from West Plains Missouri and have tons of berries in freezer and now my jalapeños are rocking. Do you think this would work to make a hot jelly too? I think I’m gonna try, anyone with thoughts or advice please do!😃🇺🇸🇺🇸🇺🇸 🌶🌶🌶
I like to use a cheese cloth and squeeze everything out
great. why add the red ones, and I don't have a -anner
Will this work as a freezer jam?
SIlly question, but did you just repeat the recipe 6 times or did you do multiple canners on the stove?
Hey Kellie! No silly question at all. I had 2 canners going at once and just kept the rest warm and repeated the process until all was finished. Since the processing time is so quick it doesn’t take long. As your first batches are going you can start getting the next rounds ready if that makes sense.
Yes it does! I wasn't sure how long you can keep the jam warm if it has already reached the gel point. I'm new to this!
@@kelliebishop1877 hi
Can you water bath can blackberry jelly without pectin and without sugar?
My wife canned some blackberry preserves a few years back, I would tear the shirt off of a bear to get to it. It didn't last very long. Now we can't find blackberries. The local cut it all down because of pests.
Do you remove the foam while cooking the berries
I take out as much as I can with a big spoon.
How long does it take for the jelly to set? I know you said over time and longer than 24hrs. But I was wondering if you noticed when it set or how long to expect it to set?
If I make jelly how long before I can eat it? :)
Thanks for the video, it's my favorite so far in my research.
It takes at least 24 hours sometimes up to 48 hours. Normally after that if it’s not set you will just have a syrup like consistency which is great for all kinds of things still. I have only ever had 1 batch not set up correctly over the years. It happens. Not using the pectin, you really have to stay with it and cook it down and use the spoon method. It’s more of a gamble not using pectin, but that’s my preferred method. Hope this helps and good luck making some jelly!!!
@@pineknotfamilyfarm5020 thank you so much!
One week ago I made my first batch of blackberry jelly. I did a double batch. After one week, it's still liquidity. Can we still eat it?
@H.i22.22 yes, it's just a syrup now instead of a jelly. Still eats just fine.
wow all of those ingredients you listed are totally fine citric acid is just one of the sour components of lemon juice probabbly added to make the jelly a little tart. and the sodium Citrate is a alkaline use to make the thing less acidic and the corn syrup is just a liquid sugar used to make it so they don't have to worry about solubility.
So I made this today and it only made 3 jelly jars???????
Will this work with blueberries
👍 Will this work with blueberries?
Will this work with raspberries as well?
Is your stove a flattop glass? I read that you shouldn’t can on them because of the weight of the canner. I have one now that is a glass top but I have been reluctant to try to can on it because of this. What are your thoughts? Also do you pressure can on it too?
Hi Virginia. Yes it is a flat top. I water bath and can on it both. I also have maybe been know to take things out of the oven and sit it on the top😬 I have not had any trouble. I actually find it the easiest way to control my temp to maintain pressure when I do long times of canning. I have heard that you shouldn’t on flat tops in the past, but have also seen a lot of people that do it.
How do I get the written directions? Thank you.
So how much sugar u use for like one pound or 2 lbs
How long does it take to jell up? Like when would I be able to use it after canning.? After you open the jar how long would you say it will last in the fridge?
HI Kayla. I should be pretty firm after you let it set for 24 hrs. It may take up to 2-3 days. Anything after that and it probably won't set. And unfortunately that happens sometimes. It has happened to me. It usually takes my boys a couple months to go through and jar and it has always been fine in the fridge. I would like 3 plus months would be ok.
Can you use raw sugar ?
Can you use blackberries we picked and put in the freezer
Yes, I think that would be just fine. Just letting them come to room temp and then start the process.
Can I use frozen berries and if so, would I thaw them first> thank you.
Yes, just make sure it’s loose fruit and not frozen together in a sugar syrup. I have never canned them frozen. The only thing I would be concerned with canning them frozen is if when you filled your jars they sit to long and got the jars cold. Then when the hot liquid was poured on it would crack your jars. I think I would let them thaw slightly before.
I followed this recipe and it came out rock hard like blackberry jolly ranchers 😂 what the heck did I do wrong
That happened to me last year, I think I boiled mine too long. That’s the only thing I could think of.
Can I have your measuremts in metric - e.g. grams/kgs for the blackberries and the sugar content.
2kg blackberry, 1.5kg sugar, 250ml water.
Omg! Muscadine? Please.....
Question. I deseeded all my berries before counting how many cups I had. I had well over 9 cups. I just went ahead and extracted the berry juice. Do you know about how much juice the 9 cups yeilded?
I am not really sure. Before adding the water and sugar just straight berries my guess would be somewhere around 3 cups.
@@pineknotfamilyfarm5020 Thank you so much for your response!
The pectin is in the skin of the fruit..lol
you will have to drink that jelly
No, it actually firms up nicely. It just requires a longer cook time when not adding pectin. Thanks for watching!
YOU must HAVE pectin , ACID AND SUGAR IN THE CORRECT QUANTITY FOR A PRESERVE TO SET . IF YOUR PRESERVE IS NOT SET AFTER IT HAS COOLED DOWN IT NEVER WILL. 24 HOURS NO LONGER .
1st time canning ever last week and my jelly didnt fully set. Im very new to this. If it doesn't set, can you still eat it? I was thinking of mixing it with plain yogurt. Your thoughts?
3:22 if it don’t sound like that I don’t want it 😂😂
I love your apron. Is it made from an old quilt. I love the colors. thanks for the recipe I'm going to make me some without the seeds too for my husband.
Did the jelly get thick when cooled?
Approximately how long will it take to set to jelly thickness once you put it into jars?