Blackberry jelly is a delightful and classic preserve that captures the essence of ripe blackberries in a smooth and spreadable form. Perfect for slathering on toast or pairing with your favorite pastries, this homemade blackberry jelly is a must-try recipe for every home cook. In this article, we’ll walk you through how to make blackberry jelly from scratch, ensuring you achieve the perfect consistency and flavor.
How to Make Blackberry Jelly
If you’ve ever enjoyed the sweet and tangy taste of blackberry jelly, you’ll be delighted to know how simple it is to make at home. With just a few ingredients and some patience, you can create a delicious treat to enjoy year-round.
Ingredients for Blackberry Jelly Recipe
- 4 cups fresh blackberries
- 1 package (1.75 oz) fruit pectin
- 7 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon butter (optional, to reduce foaming)
- Water as needed
Instructions
Prepare the Blackberries:
- Rinse the blackberries thoroughly under cool running water. Remove any stems or leaves.
- Place the blackberries in a large saucepan and add just enough water to cover them.
- Bring to a simmer over medium heat, mashing the blackberries occasionally with a potato masher to release their juices. Simmer for about 5-10 minutes or until the fruit is softened.
Strain the Juice:
- Using a fine-mesh sieve or cheesecloth, strain the blackberry mixture into a large bowl, pressing the berries to extract as much juice as possible. You should have about 4 cups of juice.
Prepare the Jelly Mixture:
- Return the blackberry juice to the saucepan. Add the lemon juice and fruit pectin, stirring to combine.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
Add Sugar:
- Gradually stir in the granulated sugar, continuing to stir until the sugar is fully dissolved.
- Return the mixture to a rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
Skim Foam:
- If desired, add butter to reduce foaming. Skim off any foam with a spoon.
Fill Jars:
- Ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars with a clean, damp cloth and seal with lids and bands.
Process in a Water Bath:
- Process the jars in a boiling water bath for 5 minutes to ensure proper sealing and preservation. Remove jars and let cool completely.
Tips for Making the Perfect Blackberry Jelly
- Pectin Choice: Use the specific type of pectin recommended, as different pectins can result in varying consistencies.
- Ripeness Matters: Choose ripe blackberries for the best flavor, but avoid overripe or mushy berries as they can affect the setting.
- Prevent Crystallization: Stir continuously while adding sugar to prevent crystallization.
- Test the Set: Before filling jars, test the jelly’s set by placing a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
What to Serve with Blackberry Jelly
- Warm, buttered toast
- Scones or biscuits
- A cheese platter with mild cheeses
- Pancakes or waffles
Ingredients Substitute
- Blackberries: If blackberries are not available, raspberries or boysenberries can be a delicious alternative.
- Sugar: For a lower sugar option, consider using a low-sugar pectin and adjusting sweetness with a sugar substitute.
Final Thoughts
Making blackberry jelly at home can be a rewarding experience, allowing you to enjoy the fresh taste of blackberries throughout the year. With these simple steps and tips, you’ll be well on your way to crafting a delicious jelly that your family and friends will love.
Ingredients
- 4 cups fresh blackberries
- 1 package (1.75 oz) fruit pectin
- 7 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon butter (optional, to reduce foaming)
- Water as needed
Instructions
Prepare the Blackberries:
- Rinse the blackberries thoroughly under cool running water. Remove any stems or leaves.
- Place the blackberries in a large saucepan and add just enough water to cover them.
- Bring to a simmer over medium heat, mashing the blackberries occasionally with a potato masher to release their juices. Simmer for about 5-10 minutes or until the fruit is softened.
Strain the Juice:
- Using a fine-mesh sieve or cheesecloth, strain the blackberry mixture into a large bowl, pressing the berries to extract as much juice as possible. You should have about 4 cups of juice.
Prepare the Jelly Mixture:
- Return the blackberry juice to the saucepan. Add the lemon juice and fruit pectin, stirring to combine.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
Add Sugar:
- Gradually stir in the granulated sugar, continuing to stir until the sugar is fully dissolved.
- Return the mixture to a rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
Skim Foam:
- If desired, add butter to reduce foaming. Skim off any foam with a spoon.
Fill Jars:
- Ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars with a clean, damp cloth and seal with lids and bands.
Process in a Water Bath:
- Process the jars in a boiling water bath for 5 minutes to ensure proper sealing and preservation. Remove jars and let cool completely.
