Blackberry Jelly

Blackberry Jelly created by RuthieRay

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

Ready In:
50mins
Yields:
Units:

ingredients

  • TO MAKE JUICE

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

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

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@Kathy in Fla
Contributor
@Kathy in Fla
Contributor
"This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine."

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  1. lesa d.
    how long can the jelly be stored?
  2. lesa d.
    can the jelly be stored in cool place
  3. jimmontonye
    I deserved my wild blackberry without water Hav 8 cups juice. Will that effect recipe?
  4. run4fun56
    Why do you put butter in jelly?
  5. cleoncouey
    Ive had trouble with not gelling in the past.So on this recipe i cooked the juice and surejell for (2) minutes instead of only one. Then added the sugar and cooked an additional minute and it gelled perfectly! Thanks for a great recipe.
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