Blackberry Jelly
"This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine."
photo by RuthieRay
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
6-8 half pints
ingredients
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TO MAKE JUICE
- 4 cups blackberries
- 4 cups water (or enough to cover berries)
-
TO MAKE JELLY
- 3 3⁄4 cups juice
- 4 1⁄2 cups sugar
- 1 (1 3/4 ounce) box dry pectin
- 1⁄2 teaspoon butter (optional)
directions
- FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
- FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
- Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
- Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
- Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
- Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
- Remove from heat and skim off any foam.
- Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
- Process in a hot water bath for 5 mins or use the inversion method.
- NOTE: All instructions are included with pectin.
- Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
- Have fun and enjoy!
Questions & Replies
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Ugh! I accidentally used 4 cups of juice instead of 3 and 3/4.....will this ruin the entire batch? -
I made this recipe a couple days ago, it turned out perfectly! This was my first time making blackberry jelly by myself, my mother made it when I was a kid. My backyard now is loaded with berry bushes, I even have enough to make a second batch! It turned out so good you would think it came from a store! Thank you for this awesome recipe! -
Can this recipe be used for blueberries using the same measurements -
how long can the jelly be stored? -
can the jelly be stored in cool place
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Reviews
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Just made 9 pints. Woo Hoo. Thank you.
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Local grocery store was selling blackberrys for $2/pint. Couldnt resist so I made this recipe and they turned out great! Only tweak was I added the juice of 1 lemon for preserving and also amplifies the berry flavor.
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I followed your directions to the "T" and my jelly turned out delicious. I had frozen berries that my husband and granddaughter picked last summer off of our land. It's the first time I ever made jelly. I'll make more since I have so many berries in the freezer and many more that will get picked this summer. I was pleasantly surprised at this accomplishment.
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Great recipe. Since I make a lot of jelly, I didn't really measure the berries but that sort of comes with experience. This is a great recipe for beginners to work with because the directions are so detailed.
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I needed six cups of blackberries
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Tweaks
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Ive had trouble with not gelling in the past.So on this recipe i cooked the juice and surejell for (2) minutes instead of only one. Then added the sugar and cooked an additional minute and it gelled perfectly! Thanks for a great recipe.
RECIPE SUBMITTED BY
Kathy G.
Pensacola, FL
I am a busy mom of one. I started my own business in 2004 which actually allows me to work less hours and devote more time with my son. Its a lot less stess too. In our spare time, my son and I love to go fishing. I love to make jellies, bake and read romance novels and cookbooks.
