Total Time
Prep 20 mins
Cook 30 mins

This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine.

Ingredients Nutrition


  • 4 cups blackberries
  • 4 cups water (or enough to cover berries)

  • 3 34 cups juice
  • 4 12 cups sugar
  • 1 (1 3/4 ounce) box dry pectin
  • 12 teaspoon butter (optional)


  1. FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
  2. FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
  3. Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
  4. Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
  5. Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
  6. Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
  7. Remove from heat and skim off any foam.
  8. 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.
  9. Process in a hot water bath for 5 mins or use the inversion method.
  10. NOTE: All instructions are included with pectin.
  11. 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.
  12. Have fun and enjoy!


Most Helpful

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.

Jellyqueen July 18, 2005

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.

Veronica D. May 20, 2016

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