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Basic Blackberry Jelly

Photo Credit
Christian Jung/Shutterstock
Catherine Boeckmann
Yield
4 pints
Category
Pickles and Preserves
Course
Other
Special Considerations
Vegetarian
Preparation Method
Boil
Cook
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Homemade blackberry jelly is the bomb! Our popular recipe uses 100% blackberries to ensure a unique blackberry flavor. Blackberry jelly goes with everything—from toast and tea to cooked meats—as a delicious side dish.

See our “How to Make Jelly” Guide for more information and jelly recipes!

Ingredients
2 cups water
3 quarts (12 cups) freshly picked, cultivated blackberries
2 tablespoons lemon juice
1 package (1.75 ounces) powdered pectin
5 cups sugar
1 teaspoon unsalted butter
Instructions
  1. Pour about 2 cups water into a large stainless-steel stock or soup pot. Add berries and crush them with a potato masher one layer at a time. Stirring, bring to a rolling boil, and then turn off the heat.
  2. Now line a sieve with damp cheesecloth or place a damp jelly bag over a bowl. Add the berry mixture and let the juice drain into the bowl. Make that sure no seeds get through. This should yield about 3½ cups of juice. If you need more liquid, add water.
  3. Pour blackberry juice into a stainless-steel saucepan. Add lemon juice and whisk in pectin. Bring to a boil, stirring to prevent sticking.
  4. Add sugar and butter to prevent foam. Bring back to boil, stirring for 1 minute. 
  5. Quickly ladle hot blackberry jelly into 4-hot, sterilized pint jars, leaving ¼-inch of headspace.  Wipe the rims of the jars and add lids that have been washed and dried. Add screw bands and tighten until fingertip-tight.
  6. Place jars on a rack in boiling water bath canner and make sure they are completely covered with water (1-2 inches above the jars). Cover with lid and bring to a boil. Process jars for 5 minutes. Remove the canner lid, waiting 5 minutes, then remove the jars to a towel on the counter, and cool for 12 to 24 hours. Test the sealing of jars by pressing lightly in the center of the lid and storing jars that have been sealed.  Any jars that don’t seal may be refrigerated and used.
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Sam (not verified)

9 months 2 weeks ago

Can I half the recipe to get 2 pint sized jars as I don’t need all that jelly

Hi, Sam. You can cut the recipe in half. We would recommend using a food scale to measure out the halved pectin amount. You want to made sure you get exactly half—no eyeballing it.

Stephanie (not verified)

9 months 3 weeks ago

Do you use the same amount of elderberries if making elderberry jelly?

Anne (not verified)

9 months 4 weeks ago

Blackberries are soooo good; just luv Berries; ty!!!

Tony Mason (not verified)

9 months 4 weeks ago

I'm a bit confused. Do you pick blackberries in February or March in the States? Over here in UK, the blackberry season is around August/September, so recipes, albeit interesting ones, are now are not very timely.

Sheryl (not verified)

1 year ago

I’m confused. You said to use pint jars but then gave processing time for half-pints or 8oz jars. Is the time the same for pints?