Blackberry Jelly

"This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine."
photo by RuthieRay photo by RuthieRay
photo by RuthieRay
photo by Michael B. photo by Michael B.
Ready In:
6-8 half pints



  • 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)


  • 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!

Questions & Replies

  1. Ugh! I accidentally used 4 cups of juice instead of 3 and 3/4.....will this ruin the entire batch?
  2. I made this recipe a couple days ago, it turned out perfectly! This was my first time making blackberry jelly by myself, my mother made it when I was a kid. My backyard now is loaded with berry bushes, I even have enough to make a second batch! It turned out so good you would think it came from a store! Thank you for this awesome recipe!
  3. Can this recipe be used for blueberries using the same measurements
  4. how long can the jelly be stored?
  5. can the jelly be stored in cool place


  1. Just made 9 pints. Woo Hoo. Thank you.
  2. Local grocery store was selling blackberrys for $2/pint. Couldnt resist so I made this recipe and they turned out great! Only tweak was I added the juice of 1 lemon for preserving and also amplifies the berry flavor.
    • Review photo by Michael B.
  3. 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.
  4. 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.
  5. I needed six cups of blackberries


  1. 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.


I am a busy mom of one. I started my own business in 2004 which actually allows me to work less hours and devote more time with my son. Its a lot less stess too. In our spare time, my son and I love to go fishing. I love to make jellies, bake and read romance novels and cookbooks.
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