BEAUTYBERRY RECIPES RECIPES

Steps:

• Place shiso leaves in pot pour enough water to cover bring to boil and remove from heat. Once cooled place in refrigerator overnight.
• Strain the liquid from the leaves. remove leave to a mulch pile.
• Boil berries in the steeped liquid adding 4 cups water for 20 minutes and strain.
• Mix pectin with 1/4 cup of the sugar.
• Measure 5 cups of the infusion place back into the pot add pectin/sugar mixture and lemon juice bring to a rolling boil stirring to dissolve the pectin.
• Add remaining sugar and butter.
• Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim.
• Remove from burner and skim off foam.
• Place one optional shiso leaf in each jar.
• Pour jelly into sterilized jars, cap and seal.
• Process in boiling bath 10 minutes.
• Remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jelly can be stored at room temperature.
• Another way to check is to remove the ring and try to lift the lid.
• If it lifts up, it wasn't sealed properly.
• If the lid flexes, there is no seal, so store the jar in the refrigerator.
• enjoy.

Steps:

• Boil berries in water for 20 mins, covered.
• Mash berries in pot with a potato masher then boil for another 20 mins, covered.
• Strain the juice from the berries with a fine mesh strainer into another pot. Mash the berry pulp in the fine mesh strainer to extract as much juice as possible. It helps to do this in batches.
• Boil the strained juice and reduce it to 4 cups. Add lemon juice and calcium water and stir.
• Measure sugar into a separate bowl and thoroughly mix in pectin powder.
• Bring juice to a full rolling boil and add the sugar-pectin mixture.
• Stir for 2 mins to dissolve the sugar-pectin mixture while the juice returns to a full boil. Remove from heat.
• Fill prepared half-pint jars to 1/4 inch and process in a water bath canner for 10 minutes.
• Remove jars from canner and let sit undisturbed for 24 hours. Check seal. Store properly sealed jars and put any jars that did seal in the fridge and enjoy immediately.