ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Blackberry Jam or Jelly

Misc.

I always use the recipe that comes in the boxes of Sure-Jell. So far, I have been pleased with the result. I have never made jam or jelly without using sure-jell. I get this at the supermarket and I assume it can be gotten at most any grocery or Wal-Mart nationwide.


MsgID: 0040928
Shared by: Patsy, La
In reply to: ISO: BLACKBERRY JELLY/JAM.
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: BLACKBERRY JELLY/JAM.
  JULIA
2 Blackberry Jam or Jelly
  Patsy, La
ADVERTISEMENT
Random Recipes
  • Grilled Pork Chops with Onions and Apples
  • GRILLED PORK CHOPS WITH ONIONS AND APPLES 2 teaspoons coarsely ground pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 4 bone-in center-cut pork chops, each 1 inch thick 2 medium onions, thinly sliced 2 medium tart...
  • Russian Tea Mix
  • RUSSIAN TEA MIX 2 cups TANG 1/2 cup instant tea 1 package powdered lemonade mix 1 1/4 cups sugar 1/2 teaspoon cloves 1 teaspoon cinnamon Mix together well. Store in a covered jar and use as you would instant...
  • Commander's Palace Homemade Worcestershire Sauce
  • COMMANDER'S WORCESTERSHIRE SAUCE "Why not make our own?" That innocent question often marks the beginning of a new adventure for Commander's. Worcestershire was one of those staples that we always took for granted. No...
  • Brides Biscuits - A huge THANK YOU Jewel Stam!
  • This is to thank Jewel Stam for posting the recipe called Brides Biscuits. I have never made a good biscuit. I had even given up (almost). Until this morning that is. THANK YOU SO MUCH! This recipe is a real keeper. Now ...
  • Finally made the 1000 layer cake
  • I finally made the Steamed Chinese 1000 Layer Cake . Ok, here's what happened. First, I decided to omit that second shortening. The only use I could figure was to coat the top of the cake so the papaya...
ADVERTISEMENT
  • Honey Barbecue Chicken and Ribs
  • HONEY BARBECUE CHICKEN AND RIBS 3 lb frying chicken, cut up 2 lb spareribs, cut in pieces FOR THE SAUCE: 1 1/2 cups ketchup 1/2 cup honey 1/2 cup water 1/4 cup vinegar or lemon juice 2...
  • Macaroni and Cheese Puff (1970's)
  • MACARONI AND CHEESE PUFF 1/2 cup uncooked small elbow macaroni 1 1/2 cups milk, scalded 1 cup soft bread crumbs 2 cups shredded American cheese, divided use 3 eggs, separated 1/4 cup pimiento, diced 3 tablespoons butt...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Blackberry Jam or Jelly
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!