Homemade Wild Black Raspberry Jelly

This weekend hubby and I put on our work boots and followed a wet muddy path out behind our house until we got to the wild black raspberry plants.  I have been wanting to make some homemade jelly for a while now and it just didn’t seem right to let these plump juicy berries go to waste.

Of course we had to battle mosquitos, a couple Daddy Long Legs, and some noisy birds that warned us to leave their berries alone.    But in the end – it was all worth it.

I followed this recipe for  Blackberry Jelly that I found posted by Kathy in Florida on Food.com.  If you follow the instructions just as I did, then I think you’ll be eating homemade jelly too!

When I have fruit that has a lot of seeds like these berries do I prefer to make jelly over jam because I can avoid the seeds all together.

This recipe was easy to follow and the jelly making went fairly quickly.  I used a box of SUREJELL for the pectin.  I have always had good luck with this brand and it’s what my mom used long before I started making jams and jellies.  *Cooks note: Remember to skim the foam off the top before putting the jelly in jars.

And did you know there is no written rule that says you only have to eat jelly on toast or peanut butter and jelly sandwiches?  Try it on a scoop of vanilla ice cream.

I am now officially in the jam and jelly making mood.  My next adventure?  To pick cherries and make homemade cherry jam.

Have you ever made homemade jams and jellies?  What’s your favorite flavor?

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Old-Fashioned Blueberry Custard Pie

In my last post I left you all hanging.  I promised you more information about an old-fashioned blueberry custard pie I had made after picking fresh blueberries. Here is the continuation as promised.

I decided to make a custard pie for several reasons.  The first reason, our chickens are out doing themselves in egg production these days.  The second reason, I haven’t had a piece of old-fashioned custard pie since I was a little girl. And thirdly, I wanted to pick blueberries but needed an excuse to make something oh – so comforting with them.

With no recipe in my recipe box for a custard pie I decided to search on-line for one.  The first recipe I came to was submitted to Food.com by Michelle S – and it looked like a winner.  There were great reviews and the recipe sounded so easy.  I figured what the heck, I’d give it a try.

The only problem with the recipe? I didn’t have any evaporated milk on hand and the recipe called for it.  I thought about running to the store for a brief second and then I decided to do a little more research.  I found other recipes that didn’t call for evaporated milk so I decided to go ahead and make it with the skim milk I had on hand. 

What I liked about this recipe?  You use a pre-baked pie shell, you dump your berries directly into the pie shell, and in a separate bowl you mix your eggs, milk, sugar, flour and vanilla together. Once your egg mixture is ready you pour it over the berries and it’s ready for the oven.  Easy, easy, easy….

I could barely wait for it to cool before I sampled it.  And then there was the moment of truth.  Would this recipe stand up to the great reputation it had seemed to earn? 

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The pie was DELICIOUS!   Perfect – not too custardy, lots of fruit, and sweet and smooth – no disappointments.  This pie definitely lived up to it’s given reputation.

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This is one of those times that I couldn’t finish taking pictures without tasting.  As you can see, one taste lead to another and another.

This pie would be great made with other berries too. I’m thinking a red raspberry custard pie is in my future.