Go Back Email Link
–+ servings
Homemade Blackberry Jelly captures the essence of summer in a jar. It's that perfect balance of sweet and tart that melts on your tongue, bringing forth a nostalgic reminder of berry-picking adventures.

Blackberry Jelly

Prep Time1 hour
Cook Time5 minutes
Resting12 hours
Servings: 160
Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

  • 6 cups blackberries washed and sorted (remove any stems, debris, etc.)
  • ½ cups water
  • 1.75 ounces pectin 1 box of standard pectin or 1/3 cup if using bulk pectin
  • ½ teaspoon butter optional (see note)
  • 3 cups granulated sugar
  • 2 Tb lemon juice
US Customary - Metric

Instructions

  • To begin, prepare your jelly jars and canning equipment. Always start with freshly washed tools, jars, etc.
  • NOTE: Because this jelly will process for under 10 minutes, your jars and equipment will need to be sterilized in preparation for the canning.
  • You will want to sort through all of your berries, removing every piece of stem or leaf, or debris that you can find. Wash the berries well and strain out the water.
  • Place 6 cups of berries in a large, non-reactive pot. Add in 1/2 cup of water and begin to simmer the berries. Stir often, and as they begin to soften, use a potato masher to mash up the berries as much as you can.
  • Ladle the berry mixture through a jelly bag strainer, or a sieve/colander that is lined with several layers of cheese cloth. You will need 3 1/2 cups of the juice.
  • Wash your pot, then add the 3 1/2 cups of juice back into it. Add the pectin, lemon juice and butter.
  • The butter prevents the jelly mixture from foaming up. This is optional. If you don't want to add it, you can omit it, but you'll need to skim the foam from the jelly before jarring it up.
  • Bring this mixture up to a rolling boil, and boil hard for 1 minute, stirring continually.
  • Add the sugar. Bring it back to a rolling boil again, and boil it hard for 1 full minute. Test the jelly to make sure it has gelled. If it hasn't, boil it a little longer, and test it again.
  • Ladle the jelly into hot jars leaving 1/4 inch head space.
  • Remove any bubbles with a bubble wand, then wipe the rim of the jars with a damp cloth dipped in white vinegar.
  • Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
  • Process the jars for 5 minutes. (See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)
  • After the jars have processed, turn off the heat, remove the lid of the canner, and let the jars rest for 5 minutes.
  • Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use a cooling rack.
  • Remove the rings, test the seals, wash and label the jars. Store them away in the pantry.
  • Enjoy your homemade blackberry jelly!

Notes

Butter helps prevent the jelly from foaming up. It will foam while it is actively boiling, but then the foam goes away as soon as you remove it from the heat to jar it up. This is a safe and effective method. If you do not wish to add the butter, you will need to skim the foam from the jelly before jarring it up.
The amount of blackberries you will need is approximate. The actual amount may be slightly more or less, depending upon how juicy your berries are. The amount shown is an average.

See This Recipe:

https://cosmopolitancornbread.com/blackberry-jelly/

Equipment Used

Nutrition

Calories: 18kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Trans Fat: 0.001g | Cholesterol: 0.03mg | Sodium: 1mg | Potassium: 9mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.04mg
QR Code linking back to recipe