Blackberry Jelly

Gather

Ingredients

• 3½ cups blackberry juice (about 3 quart boxes berries)
• 1 package powdered pectin
• 4½ cups sugar

Preserve

Instructions

1. 01

   Presterilize half-pint or pint jars, hold them hot, and ready the lids.

2. 02

   Wash fully ripe blackberries and discard stems or caps. Crush the berries, strain the juice, and measure 3 1/2 cups.

3. 03

   Stir the powdered pectin into the juice. Heat rapidly while stirring until the boil remains vigorous during stirring.

4. 04

   Add all 4 1/2 cups sugar. Stir back to a strong boil and boil exactly 1 minute; remove the pot and skim foam.

5. 05

   Ladle into the hot jars with 1/4-inch headspace and secure the lids.

6. 06

   Process half-pints or pints for 5 minutes at 0–1,000 feet in a boiling-water canner. Extend the process when needed.
   Calculate your elevation adjustment →