This recipe for blackberry preserves is from Eleanor Bradshaw's article on making jams and preserves.
Layer the blackberries in a large, heavy saucepan or dutch oven alternately with about half of the sugar. Do not stir. Allow to set for 30 or 40 minutes.
Heat the mixture at low-medium heat, stirring slowly and continuously to prevent sticking. When sugar is dissolved, add the remaining half of the sugar, one cup at a time. Again, heat until sugar is dissolved, stirring continuously. Add the butter, and stir to incorporate.
Bring mixture to a full rolling boil at medium-high heat, stirring continuously. Add the pectin and, stirring continuously, return the mixture to a full rolling boil. Boil for one minute, stirring continuously. Remove pan from heat, and skim off any foam, if present.
Allow the mixture to cool for 5 minutes before filling the jars. This will prevent floating fruit. Slowly stir the preserves to evenly distribute the fruit, then ladle the preserves into the jars, leaving a quarter-inch headspace. Wipe jar rims with a clean, damp cloth, cover with hot lids and screw the rings on. Process jars in a 200°F water bath for 10 minutes. Makes 6 or 7 half-pint jars.
Recipe editor Patricia Mitchell
For a treat that will rival any dessert, enjoy these preserves on a hot buttered biscuit. Here is the link to one of our favorite biscuit recipes: Grandma's Buttermilk Biscuits
Readers will enjoy Cheryl Hill-Burrier's article on canning and food dehydrating and John Raven's article on jams and jelly preserves.
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