Blackberry Jelly Recipe
Ingredients
- 4 cups blackberries
- 1/4 cup lemon juice
- 1 package (1.75 oz) powdered pectin
- 4 1/2 cups granulated sugar
- 1/2 tsp butter
- 4 half-pint canning jars with lids
Instructions
- Crush blackberries in a large bowl and let sit for 10 minutes.
- Strain through a fine-mesh sieve to remove seeds and pulp.
- Measure 3 cups of blackberry juice.
- In a large pot, combine blackberry juice, lemon juice, and pectin.
- Bring to a rolling boil over high heat, stirring constantly.
- Add sugar and butter, stirring until sugar dissolves.
- Return to a rolling boil and cook for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe rims and seal with lids and rings.
- Process in boiling water bath for 10 minutes.
- Remove and let cool completely before storing.
Special Notes
This blackberry jelly recipe creates a sweet, tart spread that's perfect for toast, biscuits, or as a filling for pastries. The combination of blackberries and lemon juice creates a bright, fruity flavor that's both sweet and tangy. The pectin helps the jelly set properly, while the butter reduces foaming. This jelly is perfect for preserving the taste of summer blackberries and makes excellent gifts. The jelly will keep for up to 1 year when properly canned and stored. You can customize the recipe by adding different fruits or spices like cinnamon or vanilla.