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.
TO MAKE JUICE
- 946.36 ml blackberries
- 946.36 ml water (or enough to cover berries)
TO MAKE JELLY
- 887.21 ml juice
- 1064.65 ml sugar
- 49.61 g box dry pectin
- 2.46 ml butter (optional)
- 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!
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.
I needed six cups of blackberries
I found 20 minutes at medium-high to be too much for my stove. They almost boiled dry, came pretty close to burning. Next time I will do only 10 minutes. Despite having to add water, and top up to the 3 3/4 cups with some cran-raspberry juice, the jelly turned out great! Will definitely try again next summer!