Making Blackberry Jelly - The Old Time Way

 

Blackberry-is by far my favorite kind of jelly. I remember eating peanut butter and blackberry jelly sandwiches as an after school snack when I was a kid. Sometimes I'd swear someone else ate the other half of my sandwich it was so good-it disappeared too fast.

I make Blackberry Jelly every year-I've always used Sure Jel/Pectin in my jelly making but after hearing this I wanted to give the old way a try and see if it was indeed better.

 

First I looked my berries-rinsed them off in the sink and picked out all the leaves. I put them in a pot on the stove-added water until it barely begin to come up to the berries and cooked them about 20 minutes.

 

Next I poured the berries into an old flour sack (cheese cloth or an old pillow case would work too) and tied it on a broom over a pot to drain the juice out. After I had gotten all the juice from the bag-I put it back on the stove and brought it too a boil-boiling 10 minutes.

 

Next I added sugar. I followed the directions from the Mountain Folk Interview-and one of the Foxfire book-both said to add one cup of sugar for each cup of blackberry juice. This made the jelly very very sweet. If I make it this way again-I'll cut back on the sugar by half.

 

I brought the sugar juice mixture back to a boil. This is where I ran into trouble. Granny told me you have to boil it a long time to get it to set-and I remember her having to pour her jelly back in the pot and boil it some more when I was a child. What happened? I boiled mine way too long-I ended up with a rock hard mess-I mean you could lay blocks with it.

On my second try-I used my instincts instead of worrying about how long to boil-I watched the consistency of the jelly and when it begin to jell on my saucer (like in the picture above) I called it done. And it was.

 

Next comes putting the jelly in the jars. I use the open kettle method-which means-you have your jars, rings, taps, and jelly all at boiling temperature-and then you fill the hot jars with the hot jelly attach the hot taps and rings-and let the heat seal your jars. I know this method isn't recommended anymore-not by any canning/preservation authorities-but it's the method my family and The Deer Hunter's family have used for the last 40 years and it works for us.

After filling the jars-I turn them upside down for about 5 minutes then turn them back right side up-and cover with a towel to hold in heat. Then I listen for the wonderful sound of popping lids to let me know they all sealed.

 

My thoughts after trying the old fashioned way of making jelly:

*The first batch-tasted better because I started with fresh berries-but I ruined it by cooking it too long. I should follow my instincts instead of worrying about a set recipe.

*The second batch I made from juice I had in the freezer from last summer. It turned out beautiful-but a little too sweet. Next time I'll cut back on the sugar.

*Using pectin/Sure Jel is an easier method for someone like me-who likes specific directions. But I am glad I tried and conquered the old time way-even if it did take me 2 tries.

So have you ever made Blackberry Jelly the old time way?

Tipper

p.s. I'm having a giveaway for a $20 Walmart Gift Card-it started yesterday. Comment on any post between yesterday and Friday July 17th at 7:00pm. 5 Extra entries if you subscribe to the Blind Pig by email or in a reader (form is in upper left hand corner of this page under my picture). If you're already a subscriber-and want 5 extra entries-post about the giveaway, mention it on facebook, or send a friend my way. Anyone who gets the 5 extra entries by subscribing or spreading the word-email me at tipper@blindpigandtheacorn.com and let me know so I can be sure to add in your extra entries.

Comments

[lynda lawrence]

I feel "at home" again after reading your site and comments from other readers. Thanks also for making me feel not so condemned for using the open kettle method for jelly. I am glad to find out I can use an old , clean pillow case for a jelly bag.

[trisha too]

oh, and nope, never berry jelly the old fashioned way, but apples and crabapples, yes, because they have plenty of natural pectin.

so i wasn't scared to try!

[trisha too]

you are SO right--there is nothing quite like that little poink sound!! (i just jammed up a buncha peaches and black raspberries.)

blackberries are next--how does crabapple/blackberry jelly sound? or are you a purist?

[Louise]

Things like this are why I lived in the country, or at least not in so much of a city. To get enough blackberries (or any berry) to do such a thing would cost a FORTUNE.

I've never canned anything. My mother hated cooking and what little canning she did, she did not include me. I think she wanted to get it over with as fast as she could and not teach me. I've never had a real opportunity. Maybe in another life.

[erin]

hey there, just a suggestion for getting your berry jams and jellies to gel without the pection...for strawberry, blackberry and raspberry you can squeeze a lemon and put the juice in, then wrap up all the seeds and throw them in while you're boiling the fruit. i found some teabags here for packing your own loose leaf tea, and that works perfect for the seeds, faster than cutting and tying up muslin or cheesecloth. the seeds are full of pectin. apple seeds work too but lemon seeds are easier to get out. try one big lemon for two pints of fruit, and about 3/4:1 sugar to fruit (so 3c sugar to 4c fruit).
i never use pectin (except for making oregon grape holly jelly), and 20-30 minutes of boiling that recipe above (2pts fruit, 3c sugar, one lemon plus seeds) gives me wonderful jam every time. i always flip the jars, have never processed fruit preserves, and works a charm every time!

(for a special treat add a few tablespoons of brandy into the jam mixture right before you ladle into the jars...it's heavenly with fresh biscuits and creamy goat cheese!)

[Egghead]

I use the pectin as well and also I use the seal method you do. I have never had a problem with my jam or the seals yet. I suppose I should water bath it just in case but it still works for us as well.

[Jenny-Jenny]

The blackberries won't be ready in the NW for another month but I can't wait to try the old way. Thanks for sharing and I will be referring back to make it "right"

[Paula]

I grew-up watching, and helping, my mom and grandma can jelly, but I don't like to can so I'm strictly a freezer jam kind of girl. You almost make me want to do it again, but not quite...

[Just Jackie]

I tried to make peach jam the first year I moved here and it was a flop. It was great on ice cream, though. My grandma and granny always melted parafin and put on the top of the jelly they made. Do people do that any more????

[Janet]

Hi Tipper, I just got back from vacation. My mom and grandma used to do it without sure jel, they'd cook it in those big aluminum pans. I use sure jel and I like blackberry jam better than jelly. It just tastes better to me. I also make grape jelly and I love it. I always turn my jars upside down and have never had any problem with it. I just picked my first quart of berries on Monday just as we were leaving on vacation.

[stroth83@hotmail.com]

Mom used to make rasberry jam the old fashioned way. She said all of that sugar is what made it set up. It was yummy!!!

[Sandi]

I'm new to jelly making, made a batch of new style red plum jelly a few years ago that was so good I tried it again this year. Now the first batch I made with pectin and the batch today I tried the old fashioned way. The jelly is prettier colored from the open kettle one, I will have to see if it jells. I'm at 5000 feet and it took forever, was afraid to cook too hot or I'd destroy the pectin.
I've looked up recipes and wasn't sure I didn't have to process the open kettle jelly in the hot water bath also. Didn't! Lids are popping, tomorrow I will know if it jelled and tastes any better.

[GrannyPam]

I think all the recipes have way too much sugar. I made Crabapple jelly the old way, years ago, it turns out a lovely pink color. Last year I tried it again, and followed some recipe I found in a cookbook. It was way too sweet, and I will cut back half or more if I use it again. Crabapple jelly gets tough, too. You have to be real careful not to boil it too long.

[Jeanne]

Tipper!! I love the pictures you took of making the jelly. I love the old tried and true ways of many things, but I don't think I'll be getting out my broom to make jelly anytime soon!! I will leave it to you and live vicariously through you!!! :) I would probably go the sure jell way for sure!! Great article! Makes me think about my momma making all kinds of wonderful jellies! Daddy loved gooseberry!

[Marlene]

I haven't made blackberry jelly but I did make fig/strawberry preserves last week. I did the water bath canning but decided I wouldn't do that any more. If you have the jars and lids really hot when you but the boiling liquid in there's no reason that wouldn't be ok for a long time! I remember that my mother didn't water bath them - she did exactly like what you call the "old time" method! blessings, marlene

[Becky]

I still haven't tried blackberry jelly. I think our blackberries are about gone now. My father-in-law planted blackberries in memory of my Dad. He used to bring them blackberries and they would always repay him by making him a blackberry cobbler.

[SandyCarlson]

There's a lot to be said for trusting your judgment. This looks so very delicious. I want some!

[fishing guy]

Tipper: What a neat post, That is my favorite jelly also. My daughter made it for me after I picked the berries. Ours are just turning red right now.

[Michelle]

No, I have never made blackberry jelly the old fashion way. I have made jelly and jam using Sure Jel, but I have don't that in many years.

My grandmother made raspberry jelly the old fashion way. Boy, was that good stuff!!

[Abbey Jenkins]

Yum! Tipper, i love blackberries too! See ya at the dance 2night!

[Miss Cindy]

Tipper, I make all my jam and jelly with sure jell. It is easier, takes less sugar, and I think it holds its flavor better----I thinks that's because the berries are not cooked so long.

I agree with Warren, I'm afraid is you mess with the sugar content it will alter the consistency and this type of jelly is too fragile!

I always used a fork to test for doneness of jelly/jam cooked without pectin. Dip the clean fork in the boiling mixture and lift it out. When the jelly closes the tines on the fork then it is done, and will set properly.
If it all runs off the fork then it is not yet thick enough to set so cook it a little longer.

Your Blackberry Jelly, last year, was the best I've ever tasted. Whatever you did-----was perfect!
In fact I's love to have another jar, hint-hint!

The Deerhunter told me the signs are right now for pickling so I went to the market today for cucumbers. They go in the crock today for 14 day pickles.

Love ya!

[David Templeton]

I believe that blackberries are probably among God's favorite gifts to us. Is there another treat like blackberry jelly or blackberry cobbler?

As kids, we picked blackberries every year, out in the counytrysides around Kingsport. Our mouths would water just thinking about our Momma's pies and cobblers.

We three brothers usually played around and caught junebugs or jumped in the creek, but we helped our sisters, too.

I was back in Kingsport recently and tried to pick blackberries but they were about a week away yet and I only got a few handfuls.

I have a postcard ... I don't remember how I came into it. I don't think I know the folks. It's from 1913 and it was sent by a woman living at the time in Osgood, Indiana to her brother in Illinois. It's blackberry time in Indiana when she writes.

As in the letters you share with us, I always find a certain poignancy in old hand-written letters and I love to read them. Her letter reads:

Osgood, Indiana July 14, 1913

Dear Brother,

Why don't you write. Just wait until you get where I can get a holt of you. Come home and help pick blacberries.

Agnes

Tipper, we're fixing to pick and we'll make jelly and put some berries up, too.

Thanks for a wonderful blackberry article. We'll lean on your experiences.

[Pam]

Thank you for explaining how to make blackberry jelly without the "store-bought" stuff! I've wanted to learn how for awhile- I knew there must be a way, but wasn't sure how to go about it!
That reminds me- we have berries on the vines and I should check on them instead of being on this computer! Storms are on the way today!
Blessings-
Pam

[wkf]

I was so excited about this post! I love blackberry anything.

I cooked mine last year kinda like the old timey way(Jam instead of jelly). It didn't require a broom. I made rocks too. It tasted good, if you opened the jar and licked the top.

Also I now have another use for my broom other than riding around on it!!!

[Terry]

Hey Tipper, blackberry jam is my favorite. I haven't made any, but did do up some pear honey one time. I put the wax on top. Kept a good long while, and was very tasty. I really enjoyed this months newsletter.