Blackberry Jelly and Cobbler

     Now that I have all of the blackberries frozen in Ziploc bags in the freezer, I can take them out one at a time to make jelly and cobbler.  I started using the Sure Jell - low sugar pectin this year.  It's amazing how much less sugar it takes and how much MORE it taste like blackberry jelly!

    Jelly is not really that hard to make-  Just don't try to multi-task while you do it!  Here's how I did it:     *Be sure to get all ingredients measured and ready before beginning

Blackberry Jelly

1 gallon blackberries(approx. 6 pints) - put in strainer, put strainer over bowl and let sit in refrigerator overnight to drain.  Now, if you do like I did, and FORGOT to take the berries out last night, here's another way to do it (much quicker too).  I put the berries in a pot, turned the heat to medium-high and let the berries liquefy. Drain through strainer until you have the recommended amount of juice.  **Don't throw the berries away once you drain the juice! This is what you'll use to make the cobbler.

4-1/2 cups prepared juice - can add up to 1/2 cup water to get this amount
3 cups sugar
1 box sure jell pectin
1/2 teaspoon butter or margarine - helps to reduce foaming

Mix 1/4 cup sugar into sure jell pectin.
Pour juice into large pot. 
Add sugar/pectin mix and butter.

Bring mixture to full rolling boil on high heat, stir constantly.
Stir in rest of sugar quickly.  Return to full rolling boil and boil exactly 1 minute-stir constantly.
Remove from heat. Skim off foam.
Pour immediately into prepared jars.  (Boil them in hot water and drain right before pouring)
Screw tops tightly and turn jars upside down for approx. 5 minutes, then turn upright. 
Makes about 6 cups jelly. 


Delicious on toast with butter!

I started making cobbler with the leftover berries, because I couldn't bear to throw perfectly good berries away!  This way, nothing is wasted.  They still have a lot of flavor, and if you add 1 cup sugar to them, they will still be juicy for your cobbler.

Blackberry Cobbler

1 stick melted butter
1 cup milk - I used whole milk
1 cup sugar for cobbler + 1 cup for blackberries
1 cup self-rising flour
Leftover blackberries

Add 1 cup sugar to blackberries and mix well.  Let sit while you make cobbler mix.

 In separate bowl, mix sugar and flour, add milk slowly.  Add butter and stir well.  Pour into greased pan or corning ware pan.  Drop blackberries by spoonful on top.  Bake at 350 degrees for 45-50 minutes.  Serve with whipped cream or powdered sugar if desired.

I hope you enjoy these as much as we do!