1/1 Photo of Blackberry Jelly
Kathy in Fla's Note:
This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine.
My Private Note
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TO MAKE JUICE
TO MAKE JELLY
- 1FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
- 2FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
- 3Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
- 4Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
- 5Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
- 6Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
- 7Remove from heat and skim off any foam.
- 8Quickly 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.
- 9Process in a hot water bath for 5 mins or use the inversion method.
- 10NOTE: All instructions are included with pectin.
- 11Save 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.
- 12Have fun and enjoy!
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Nutritional Facts for Blackberry Jelly
Serving Size: 1 (2476 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 648.8
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 23.8 mg
- Total Carbohydrate 166.7 g
- Dietary Fiber 5.8 g
- Sugars 154.3 g
- Protein 1.3 g
The following items or measurements are not included: