Sue Lau's Note:
A little more trouble to make than jams, but jelly is a source of pride to a canner.
My Private Note
Units: US | Metric
- 1Crush berries and strain through a jelly bag to get 4 cups of juice.
- 2If you are slightly short of juice, add small amounts of water to the pulp in the jelly bag, to squeeze out more juice.
- 3Combine blackberry juice with lemon juice and sugar in a large saucepan, mixing well; bring to a boil over high heat, stirring constantly.
- 4Immediately stir in pectin and return to a full rolling boil, stirring constantly.
- 5Remove from heat and skim off foam with a slotted metal spoon.
- 6Pour into sterilized half-pint jars (you will require about 8), leaving 1/2" headspace.
- 7Remove air bubbles.
- 8Adjust caps.
- 9Process in in water bath canner for 10 minutes.
- 10When cool, check seals, and refrigerate promptly any that have not properly sealed.
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Nutritional Facts for Blackberry Jelly
Serving Size: 1 (3177 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1615.1
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.7 mg
- Total Carbohydrate 411.8 g
- Dietary Fiber 20.1 g
- Sugars 392.6 g
- Protein 5.0 g