I saw the other day that the blackberry bush outside my mother-in law’s yard was full of blackberries. So this evening I started picking and before I knew it I had a tub full of big gorgeous berries. I measured enough for me to make some jelly about 4 heaping cups. Needless to say the rest did not go to waste! So one more jelly to add to my canning collections. And again the price of the fruit was perfect (free) well almost, I did pay the price with the thorns mosquitos about 1/2 a pint of blood it seemed. 🙂 I looked around an found my mother- in law’s recipes for her Blackberry jelly. She said it came from an old box of Sure Jell that she adjusted a little and had been using the recipe for years! So I figured I would try it and share it with everyone! This time I have also included some pictures! (Hopefully I will get better at the pictures)
I started with 4 heaping cups of blackberries.
What you will need
- 4 cups of ripe blackberries (washed with stems and leaves removed)
- 3 1/2 cups juice (You will get this after you have cooked and cooled the berries)
- 4 1/2 cups sugar
- 1 box dry pectin (I use Sure-Jell)
- 1⁄2teaspoon butter (this helps to reduce foaming) (Optional)
- Jars with 2 piece lids – 8 8oz jelly jars or you can substitute the 4oz jars for some of the larger ones.
- Jar Lifter
- Canning Pot
- 6 to 8 quart sauce pot
- funnel (this makes it easier to ladle juice into jars)
- Cheesecloth or Jelly strainer
Prepare jars and lids per manufactures instructions.
- To make the juice lightly mash berries and cook in just enough water to cover the berries on top of stove for about 20 mins over medium/low heat. Remember to stir occasionally to make sure they are not burning or sticking to your pot.
- Let the berries cool enough to handle: Strain berries through cheesecloth or a jelly strainer. Discard the mashed berries and seeds. If you need to you can restrain the juice thru cheesecloth to get any seeds that may have slip thru. Measure out 3 1/2 cups of juice (save the rest you can use it or add it to another batch).
- Measure sugar exactly and set aside.
- Place 3 1/2 cups of juice and 1 box of pectin in a 6 to 8 quart sauce pot.
- Add butter. (Optional)
- Bring mixture to a full boil (a boil that does not stop bubbling when stirred) on high heat, making sure you stir constantly.
- Stir in sugar slowly. Return to rolling boil, when it gets to that rolling boil time exactly one minute, Stirring constantly. (Do not over cook).
- Remove from heat and skim off any foam with a metal spoon.
- 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 making sure the water is 2 inches above jars. If not you will need to add more boiling water to the pot.
- Store left over juice in an airtight container in the refrigerator. If not enough for a second batch you can make more juice with more berries. I would not store this for more than a few days.
** Only if necessary you can add up to 1/2 cup of water to juice if needed to make exact measurement.