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Are you ready to embark on a flavor-packed journey? If you are swimming in a berry bounty this summer, here's a way to combine your berries in a nice jelly. This mixed berry spice jelly is a delightful fusion of sweet, tart, and warm spices. It gives a nice autumn feel while still incorporating the bounty that is summer.
Why Should You Try It?
It's the perfect accompaniment to toast, homemade tarts, doughnuts, or even as a glaze for grilled meats. The jelly has a sweet warming flavor that can be incorporated into any type of sweet treat! It's also a great addition to a summer breakfast plate. This recipe is a great way to use up any berries you may have before they go bad. It’s also simple and easy to make. Let's dive into this recipe and create a jar of magic!
The Science Behind Why it Works
Jelly is an age old method of preserving fruit for winter. The science behind why it works lies in the sugar and acid. Sugar and acid work together to lower the water activity of the jelly. Water activity is essentially the moisture content of a food product. Since all living things, including bacterial cells, need water for survival the lower the moisture content of a food the less likely it is to go bad from bacterial spoilage. Have you ever noticed that only molds will grow on the top of jelly? This is due to the jelly having a low water activity.
How to Make Berry Spiced Jelly
This recipe is based on the Ball canning Mixed Berry Jam Recipe. I am not a fan of blueberry pulp in my jam so I prefer to make a jelly rather than a jam. The difference between jelly and jam, is that jam still includes the fruit. Jellies only use the juice of the fruit. The pulp and skins are strained out. I also added seasoning in the form of cinnamon and nutmeg. It is completely ok to make plain with no seasoning.
Ingredients:
4 cups mixed berries (such as strawberries, blueberries, and blackberries). You can incorporate them in whatever amounts you see fit, but a good mix of all three is good.
4 cups sugar or local honey
1 box pectin, (Pro tip: always have an extra box on hand in case your jelly does not set)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Ginger and cloves may also be used. I do not use them as we are not huge fans of their flavors. Also, always used dried and ground seasonings in your jams and jellies as fresh herbs could lead to moisture in your jelly which is no bueno! Plus most people would prefer to not have whole cloves in their jelly LOL.
Equipment:
canning rings & lids If you buy new jars, the lids and rings will come with them. You can reuse jars, but it is good practice to use new lids and rings as you can guarantee a good seal on the jar. With that being said, I am a rebel of sorts. I have been reusing lids and rings for a while and have not experienced an unsealed jar. We do not consume canned food that has not been sealed.
Water bath canner or stockpot (Pro Tip: stockpots are cheaper and achieve the same goal. They just don't come with a rack that lifts the jar off the bottom of the pot and they process less jars at a time.)
Instructions:
Combine the berries: In a large pot, combine the mixed berries. Bring them to a boil over medium-high heat. Once they are cooked to a pulp, strain them using a strainer . To get the 4 cups of crushed berries, I used 1 quart frozen of strawberries and a gallon of fresh blueberries. I had the strawberries in the freezer from a previous year and needed to use them up before the got freezer burnt. The blueberries came from my mom. She picked, washed, and bagged them for me.
Add spices and lemon juice: After your get your jelly mixture strained, pour it back into your pot and the spices. I use cinnamon and nutmeg. You can use other spices such as cloves and ginger depending on your preferences. Stir the spices until they are dissolved. Once you get the spices dissolved, add in the lemon juice. Lemon juice has more than a few purposes in jam making. The lemon juice adds back acid to the jam that the sugar takes away. It also aids in activating the pectin, helping the jelly to set. Blueberries and strawberries are low in pectin so acid is required to assist the pectin in creating a gel.
Stir in sugar: Stir in sugar a cup at a time to avoid clumping until completely dissolved. Return to a full rolling boil and boil for one minute, stirring constantly. You can do a taste test to determine if the jelly is sweet enough.
Add 1-2 boxes of pectin: Once the sugar has been dissolved, add in your pectin. You will need 1-2 boxes depending on the amount of fruit you use. I always have an extra box just in case. Blackberries and strawberries are a low pectin fruit, thus you may need to use more pectin than you would for grape jelly. Bring the jelly to a hard boil. Boil hard for 1 minute.
Perform the sheet test. To determine whether or not your jelly is ready to put into jars, perform the sheet test. Put some jelly on a spoon. Allow it to run off the spoon lengthwise. If the jelly "sheets" off the spoon, it's ready. If not boil hard for another minute and perform the sheet test again. If the jelly still does not sheet, add more pectin and boil again. You can also check your jelly by putting a spoonful on a plate. If it begins to gel as it cools, it is ready. Keep in mind pectin does have an aftertaste so you should not add no more than 2 boxes of pectin per this amount of fruit.
Ladle into jars: Using a canning funnel, carefully ladle the hot jelly into prepared jars, leaving 1/4 inch headspace. Skim the foam from the top of the jelly. I prefer to use a spoon to skim the foam off the top of my jelly. It is an aesthetic thing for me. If left on the top of the jelly, the foam will stick and get hard against the sides of the jar and bottom of the jar lid. Skimming also gives time for any gasses that are trapped to come to the top of the jar.
Tips:
For a thicker jelly, use a combination of berries with high pectin content, such as cranberries or currants.
Adjust the spice levels to your taste preference.
This jelly makes a wonderful homemade gift.
Serving Suggestions:
Spread on toast or bagels for a delicious breakfast treat!
Insert into a tart or doughnut for a fresh homemade dessert!
Use as a glaze for grilled chicken or pork!
Drizzle over ice cream or yogurt for a sweet dessert topping!
Enjoy your homemade mixed berry spice jelly!
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