Canned Blackberries

Title:
Canned Blackberries

Yield:
6 Servings

Categories:
Jelly




Ingredients:





    15    -(up to)


    20 c  Blackberries; fresh


          Honey to taste


     4    Apples; peeled, cored &


          -diced






 Blackberries must be handled as little as possible so be careful in initial


 picking not to include leaves or stems. Best picked just after a rain.


 Rinse berries briefly in strainer under running cold water. Place in large


 canning vessel; add honey for sweetness if desires. Add apples for pectin.


 Bring to boil; reduce heat and simmer 20 minutes. (Berries will have a


 'thick soup' consistency being 3/4 berries and 1/4 juice, if not stirred


 too much). Spoon into hot, sterile jars and cap immediately and set aside


 out of draft. Wait for lids to pop sealed (those which do not seal can be


 reprocessed). Use as syrup, as spread for bread or eaten straight from jar


 as a snack.


 


 NOTE: Get a book on canning if unsure about sealing and processing.


 


 MRS RON DEMMIN (KAREN)


 


 MARVELL, AR


 


 From the book ,
Marvell Academy Mothers Assn, Marvell,


 AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.