With this recipe you can make preserves or a jam. I prefer less seeds in mine so I run my berries through a food mill to extract the juice and eliminate a good portion of the seeds. The premise of this recipe is that you can use whatever berries you have. If you only have one pound of berries then use 1/2 a pound of sugar and 1/2 ounce of lemon juice.
I like bigger batches so I try to get at least 4 pounds of juice each time I make this.
Black Raspberry Jam
4 lbs of washed and sorted berries (or 4 lbs extracted juice)
2 lbs of sugar (white or pure cane)
2 oz of freshly squeezed lemon juice
Bring ingredients to a boil. Continue boiling. Stir to prevent sticking and scorching. Cook down until jam thickens and passes the spoon test. Take a cold spoon dip into the jam hold it about 12 inches above the pot. Tip it and if the jam is jelled it will side off the spoon in a glob rather than dripping.
Ladle into hot canning jars. Top with lids and rings. Process in a hot water bath ten minutes. Yield 4 pints + 1 half pint
10 quarts of tomatoes washed cored and cut into quarters
4 green peppers seeded and cut into chunks
2 carrots cut into chunks
4 small celery stalks cut into chunks
2 medium onions cut into chunks
Place tomatoes into a heavy duty stock pot, cook on high. Place the remaining vegetables in the blender with 1 cup of water and puree. Add pureed vegetables to the tomatoes. Add 3 cups of water to the tomatoes and vegetables . Bring mixture to a boil and cook until tomatoes are soft. Run the softened tomatoes and vegetables through a food mill. Discard skin and seeds.
Place juice back in the stock pot.
2 Tablespoons + 2 teaspoons canning salt
3 teaspoons season salt
1 1/2 teaspoons garlic powder
Bring juice to a boil and boil for 10 minutes.
Place 2 Tablespoons of lemon juice in each quart jar (This helps insure correct acidity). 1 Tablespoon for pint jars. Pour hot juice into hot canning jars. Place in hot water bath. Process quarts for 45 minutes; pints 40 minutes. (Start counting your processing time after the water in the canner has returned to a boil.)
16 cups of sliced (unpeeled) cucumbers
8 small onions sliced into rings
Place onions and cucumbers in a large bowl sprinkle with 1/2 cup canning salt. Cover with ice cubes and let set 3 hours.
In a stock pot combine:
5 cups sugar
1/2 teaspoon celery seed
2 teaspoons mustard seed
1 1/2 teaspoons tumeric
1 teaspoon ground cloves
5 cups apple cider vinegar
Bring the brine to a boil. Drain and rinse the cucumbers and onions. Add the cucumbers and onions to the brine and bring back to a boil. Fill hot jars with cucumbers, onions, and brine. Leave 1/4 inch head space. Process in a hot water bath 10 minutes. (Start your count time after the water in the canner has returned to a boil.)
Yield: 6-7 pints