How to Can Blackberry Jelly
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Most people have a strong personal preference for jam vs. jelly. When you make jam, you leave pieces of fruit in the jam, and it is thick. When you make jelly, all of the fruit and seeds are removed, leaving just the juice. Then you prepare the jelly from the juice.
I've made blackberry jam several times, and my family really didn't care for all the seeds in the jam. I normally like jam, but blackberries do tend to have lots of seeds. I decided to try making blackberry jelly instead this year, and it was so worth it!
It is a little extra effort making the jelly, but the flavor is out of this world. And no seeds!
5-6 c. blackberries*
5 c. sugar
1 pkg. or 6 tbsp. powdered pectin
2 tbsp. lemon juice
1/4 tsp. butter
*Note: You can prepare this recipe with any kind of berry. You can also combine berries if you want a mixed berry jelly. Just make sure you end up with 3 1/2 c. juice to prepare the jelly.
Wash blackberries and remove stems.
Place blackberries in large stock pot with about 1 c. water to keep them from sticking to bottom of pot. Bring to boil and simmer for about 10 minutes, or until blackberries are soft.
Extract juice from blackberries with a jelly bag or fine mesh strainer. Measure juice, adding a little water if necessary to get exactly 3 1/2 cups of juice.
Pour blackberry juice into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes.
Yield: 3 or 4 pints or 7 or 8 half-pints
New to boiling water canning and want to watch me prepare this recipe? Check out my step-by-step video based canning courses.
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