blackberry pecan jelly

How To Make blackberry pecan jelly

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  Sterilizing your jars and rings, there are many ways to do this, here is a selection you can choose from, I do mine in the dishwasher ! Much faster! Dishwasher Method This method is great if you’re short on time. Wash the jars in the dishwasher and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed. Stove Top Method 1.Place your jars in a canner right side up. 2.Then, fill the canner with water, stopping an inch above the jars. 3.Bring the water to a boil and continue boiling for 10 minutes. 4.Reduce the heat and keep the jars in the hot water until you’re ready to fill them. Tips: If you live above 1,000 feet in altitude, add one minute of boiling time for each 1,000 foot increase in elevation. Oven Method 1.Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar’s height. 2.Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you’re reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven. 3.Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that’s OK, but 10 minutes at that temperature is all you need. 4.Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you’re ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven.
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  in a small sauce pan boil about 2 c of water and remove from heat, place your lids in this water and leave until ready to seal your jars.
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  Once your jars have been sterilized, start in on you jelly. Carefully measure out the berries, put them into a very large pot (8qt). cook down berries,Add lime juice
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  if you do not want seeds this is the time to strain them out. (and return to stockpot) ( I made one batch with seeds and the other without seeds)
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  Carefully measure sugar in a lg bowl, Add the pectin to the berries a little at a time, stirring constantly.
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  Heat on HI, stirring constantly until mixture comes to a FULL boil. Add sugar ALL at once, stirring. Bring mixture back to a full hard boil, stirring constantly,Add pecans at the last minute, Boil for 1 minute. remove from heat
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  ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top. Wipe the rim of the jar and put canning lids and rings on fingertip tight.
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  Place in canner with very hot water, make sure water is 1 inch above jars. Process in boiling water bath for 10 minutes.
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  Remove and set them upright on a towel to set for 12 hours. LEAVE THE RINGS ON, YOU WILL HEAR POPPING NOISES, THIS IS WHAT YOU WANT TO HEAR!!! ONCE JARS HAVE SET FOR NO MORE THAN 12 HOURS, (VERY IMPORTANT) REMOVE THE RINGS, THIS IS THE ONLY WAY TO EVER KNOW IF YOUR JARS SEALED PROPERLY,OTHERWISE YOU WONT KNOW YOUR FOOD IS SPOILED UNTILL YOU SMEALL SOMETHING HORRIED IN THE CUPBOARDS! TRUST ME!!!
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  Date your jars with cute labels or just use a black permanent marker, use with in 3years of date ! And enjoy!!!!!!!
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