Reviewed: Sep. 10, 2012

This is delicious! Really only cook it for the 2 minutes. I didn't add pectin and it was pretty thick.

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4 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Lake Elsinore, California, USA

Reviewed: Aug. 4, 2012

Been using this recipe minus the pectin for years. If you mix 4 cups blackberry juice with 2 cups of sugar & boil 10 minutes,add 2 more cups of sugar,& boil 10 more minutes, you will have jelly. Never fails.

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Ganny

Reviewed: Jul. 22, 2012

I used this recipe for a guide, but didn't want to make that much, so I changed it. First, I used my Jack LaLainne juicer using about 25 blackberries, then 2 red plums to help the juice of the berries come out. I scraped the well and added a little pulp, making about 1 cup of juice. I cooked it in a small saucepan with 1/2 cup of sugar, juice from 1/4 medium lemon, and 1/2 tsp. butter. I cooked it on pretty high flame, stirring frequently, for about 5 mins. It came out perfect, just the right thickness to use on my homemade waffles. And there's left over to use again tomorrow, or even on vanilla ice cream tonight! Yummy!

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QuietValey

Reviewed: Jul. 16, 2012

I used a recipe very similar to this. Taste great!

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Tracy Lee

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Ashville, Alabama, USA

Reviewed: Jul. 2, 2012

delicious...but why wouldn't it be its juice and sugar. pretty good but i added twice as much pectin and about two tablespoons of corn syrup to thicken it because without it, it was the consistency of the juice itself.

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pandaluv579

Reviewed: Jun. 19, 2012

Delicious! I added 2 tsp. of sure jell and cooked mine longer than 2 minutes (because of an interruption) so it turned out a bit thicker than I wanted. It really is much more like jam now, but we love it.

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Sara

Cooking Level: Intermediate

Home Town: Fordsville, Kentucky, USA

Living In: Owensboro, Kentucky, USA

Reviewed: Jun. 1, 2012

I used 2-1/4c. Of sugar and it turned out amazing! Also, fresh berries, strained the seeds out. Used a tiny bit of gelatin to thicken, about 1/8 to 1/4t.

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Holly A.

Reviewed: Jan. 4, 2012

I only gave it 4 stars because it doesn't tell you that if you want to make it from fresh blackberry puree, how much to compensate for with water and/or cooking time. I made about 2 cups of puree, added half a cup of water, 1 1/2 cups of sugar, about 1 1/2 t lemon juice, and let it simmer for about 8 minutes (after bringing to a boil). I really was just trying to "feel my way" through it, but it turned out really, really good! I am going to make the graham cracker crumb pancakes (on this site) for breakfast this morning and serve it with lemon whipped cream.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Oct. 8, 2011

This was good. I like it thicker, but gave it a 5 because the recipe stated it wasn't as thick.

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3 users found this review helpful

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smka2000

Cooking Level: Expert

Reviewed: Sep. 17, 2010

I have 3 gallons of juice to turn into syrup tomorrow morning. I plan to use 3 1/2 cups of sugar per 4 cups of juice, and liven it up by making small batches with different enhancements like lemon, vanilla, nutmeg, etc. My kids love this on their pancakes, and this batch will last well over a year. Agness, Oregon has the best blackberries in the US. Yes, that is a challenge. 3 1/2 gallons of raw fruit produced 3 gallons of juice in my steam juicer, and it took less than an hour to pick them. No wonder they have so much trouble with bears- Chinook salmon and blackberries!

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29 users found this review helpful