The weather has cooled down so it will be a perfect temperature to get into some jelly making.
Years ago, my grandmother told me how to make blackberry jelly the way she did 'in the olden days'.
She said to make sure to pick some under ripe berries along with the ripe ones to help the jelling process, as they have more pectin, and turn out a nice product without a trip to the store.
My question to you all, is...What should the ratio of ripe to under ripe berries be? For the life of me I cannot remember what she said and it has been forever since I have done it.
Thanks in advance for any hints on this. I hope you all have a happy weekend! xo
11 comments:
i have no idea---this is so beautiful:)
Beautiful berries!!! I'm no help, because I always use Sure-Jell. Good Luck!
That's a great idea! Blackberry jam is my favorite. If you ever find out about the ratios, please let us know. :)
A quick search led me to 3/4lb ripe to 1/4lb under ripe. Kinda funny, I've done this with grapes but never measured them out, I'd just pick a bunch of ripe and throw in some under ripe. Might be why a batch or too was a little... loose:@) Have fun!
I don't have any advice for this, but I hope Pig's advice works out for you.
Sorry, I haven't a clue!
But the photo is great
and I'm sure the jam will
be too!
Oh, how I wish I knew! Hope you find the ratios! Have a great weekend! xo Heather
Not ever heard of ripe to un-ripe berry ratio...
My Mama always told be to chop a small apple (or 2) and let it provide the pectin !!
Sounds dee-licious how ever you make it !!
xoxo
I have not heard of this before. G'ma Maggie always used only really ripe on.
I can smell the aroma now ...
Have a great weekend ~
TTFN ~
Marydon
I just go for everything that looks ripe and usually end up with quite a few underripe berries as well. As others have pointed out, commercial pectin pretty much takes care of jelling these days, but I do find the underripe ones a bit tarter. That means they make the finished jelly or jam more flavorful I think. I'd say don't worry about it, just go for it. Even a "failed" jelly can be used for sauce on ice cream or cake. Eventually experience will teach you just the right amounts of each to get what you want.
Oh dear...I am not help and I have made blackberry jam but always have used only ripe berries. Sorry my friend. xoxoxo Our berries are ready too.
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