Easy Blackberry Jelly - any time of year!
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
112 1 tablespoon servings
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Calories
34 kcal
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Course
Condiments
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Cuisine
American
Easy Blackberry Jelly - any time of year!
Description
The process starts by softly boiling blackberries with water to extract juice and release flavor. The solids are strained out to obtain a clear juice, which is measured precisely to combine with dry fruit pectin. Adding a teaspoon of butter prevents excessive foaming during the vigorous boiling phase. Heating the mixture to a full rolling boil, one that continues bubbling even when stirred, is crucial to activate the pectin and achieve proper gel consistency once cooled.
The resulting jelly has a pure, bright blackberry flavor with a firm but tender set that spreads easily. This method makes it possible to create blackberry jelly year-round using fresh or frozen berries. The jelly stores well when properly canned or refrigerated, making it a versatile ingredient for breakfasts, snacks, or dessert accompaniments.
Recipe yields approximately 7-8 cups of jelly, offering ample quantity for various uses.
Ingredients
To make the blackberry juice:
- 5 cups blackberry 6-7 of the small cartons of blackberries or 2 pounds of frozen berries, fresh
- 4 cups water
To make the jelly:
- 3¾ cups blackberry juice
- 4½ cups sugar
- 1 ¾ ounces fruit pectin dry pectin, SureJell brand
- ½ butter 1 teaspoon
Instructions
To make the blackberry juice:
- Combine the berries and water in a large pot over medium-high heat and bring to a boil. Lightly smash the berries with a potato masher or large spoon.
- Maintaining a steady boil, cook berries for 20 minutes.
- Place a large bowl beneath a fine-mesh strainer (or a regular strainer lined with several layers of cheesecloth). Save the juice and discard the berry remnants and seeds.
To make the jelly:
- Measure sugar In a medium-size bowl. Set aside.
- Measure the blackberry juice. You should have close to 3 ¾ cup. If you are a bit short add water to measure 3 ¾ cups. If you have more than 3 ¾ cup, save the extra juice for another use.
- Combine juice and pectin in a 6 to 8 quart sauce pot Stir well to combine.
- Add the butter and bring the mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, stirring frequently.
- Add the sugar and stir well.
- Return to a rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam.
- Quickly ladle into the prepared jars to within ⅛ inch of top. Wipe jar rims and threads with damp cloth. Cover with lids lids. Allow the jelly to sit at room temperature for 24 hours then refrigerate (for 3-4 weeks) or freeze (for 4-5 months).
- If using the hot water bath method, begin processing right after filling the jars, using these directions.
Notes
- This recipe yields about 7-8 cups of blackberry jelly.
- Use a full rolling boil, which continues bubbling even when stirred, for proper jelly setting.
- Butter helps prevent foam from forming during boiling.
- Fresh or frozen blackberries can be used to make the juice, allowing year-round jelly preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1121 tablespoon servings
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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