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Basic Blackberry Jelly

Source of Recipe

The Old Farmer's Almanac


Recipe Introduction

"Homemade blackberry jelly is the bomb! In late summer or early autumn, harvest those blackberries and make this unique jelly. Our basic recipe is 100% blackberries with no other fruits for that unique blackberry flavor. Blackberry jelly goes with everything from toast and tea to a delicious side for cooked meats."

List of Ingredients

â—¦ 2 cups water
â—¦ 3 quarts (12 cups) freshly picked, cultivated blackberries
â—¦ 2 tablespoons lemon juice
â—¦ 1 package (1.75 ounces) powdered pectin
â—¦ 5 cups sugar
â—¦ 1 teaspoon unsalted butter


Recipe

Pour about 2 cups water into a large stainless steel stockpot. 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.

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 sure no seeds get through. This should yield about 3 ½ cups of juice. If you need more liquid, add water.

Pour blackberry juice into a stainless steel saucepan. Add lemon juice and whisk in pectin. Bring to a boil, stirring to prevent sticking. Add sugar and butter to prevent foam. Bring back to boil, stirring for 1 minute.

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.

Place jars on rack in boiling water bath canner and make sure they are completely covered with water (1 to 2 inches above the jars). Cover with lid and bring to a boil. Process half-pint and 8-ounce jelly jars for 10 minutes. Remove canner lid, waiting 5 minutes, then remove the jars to a towel on the counter, and cool for 12 to 24 hours. Test sealing of jars by pressing lightly in the center of each lid and store jars that have sealed. Any jars that don't seal may be refrigerated and used.

Makes 4 pints or 8 half-pints