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Blackberry Jelly (Without Pectin)
Old fashioned blackberry jelly made with just fruit and sugar, no added pectin required. Crystal clear and perfectly spreadable.
👥 40 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 1h🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●strainer
📝 Preparation Steps
1
Prepare the Blackberries
fresh blackberries9 cups
2
Sort through the blackberries and remove any stems, leaves, or damaged fruit. Rinse gently in cool water and drain. Place the berries in a large pot and crush lightly with a potato masher.
fresh blackberries9 cups
3
Extract the Juice
4
Add the water to the crushed berries, cover, and bring to a boil over high heat. Reduce heat and simmer for ⏱️ 5 minutes until the fruit is completely soft. Pour the hot mixture into a damp jelly bag or cheesecloth-lined strainer over a bowl. Let drip for at least ⏱️ 1 hour until it stops dripping.
5
Cook the Jelly
6
Measure 4 cups of strained juice into a large, deep pot. Add 3 cups of sugar (use 3/4 cup sugar per cup of juice if your yield differs). Bring to a boil over high heat, stirring frequently. Boil until the mixture reaches 220°F or sheets from a metal spoon, about 8 to ⏱️ 15 minutes.
sugar3 cups
7
Fill the Jars
8
Remove from heat and skim off foam. Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, apply lids and bands to fingertip tight.
9
Process the Jars
10
Lower filled jars into a prepared water bath canner. Process for ⏱️ 10 minutes for half pints or pints, adjusting for altitude.
11
Cool and Store
12
Turn off heat and let jars stand in canner for ⏱️ 5 minutes. Remove to a towel-lined counter and cool undisturbed for 12 to ⏱️ 24 hours. Check seals before storing.
Nutrition Facts
calories
82 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
2 g
sugar Content
19 g
sodium Content
7 mg
protein Content
0.5 g
carbohydrate Content
21 g
saturated Fat Content
0.004 g
unsaturated Fat Content
0.12 g
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