Did you ever pick blackberries when you were a kid? I sure did! I didn’t stop as an adult either. We like to pick as many blackberries as our fingers and forearms can handle. This blackberry jelly can be made with wild or store bought blackberries and is sure to satisfy the craving of a sweet fruity treat.
Try some of my other recipes!
- Berry Crisp – Which uses an assortment of delicious berries but is great for the extra blackberries around. If there are any that is!
- Best Baked Brie – Using this Blackberry Jelly, you could bring this to a whole other level!
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My wife and I get so excited when we see the blackberries ripening on our vines! We just planted our first trellis of thorn less blackberries. But, they still don’t compare to the flavor of the wild ones.
This year we were able to fill up nearly a gallon bag full. Which is pretty impressive in the Oklahoma climate.
When I was growing up in Oregon, a blackberry patch was liable to full up your fridge! So we are happy to get what we got this year. We made some delicious blackberry jelly and some very refreshing blackberry lemonade.
INGREDIENTS NEEDED FOR BLACKBERRY JELLY:
- Butter (optional)
HOW TO MAKE BLACKBERRY JELLY:
- Wash the berries to get any dirt or insects out. If you bought them at the store you will still want to wash them off because they may have pesticides on them.
- Add blackberries and water to a large pot. Cook on medium/medium high heat for 20-30 minutes.
- Use a potato masher or the back of a wooden spoon to mash the berries while they cook.
- Line a colander with cheesecloth and place it over a large bowl.
- If you buy cheesecloth in the canning section you will overpay for cheesecloth. Purchasing an actual cloth allows you to use it over and over again.
- Pour the blackberry juice into the cheesecloth to strain out the seeds and skins and squeeze out all the juice you can.
- Add the blackberry juice, pectin, and butter (optional) into the large pot.
- It should be hot enough that it does not stop boiling when stirred vigorously.
- Add all of the sugar into the pot. Return to a boil.
- Boil for exactly one minute. Stirring consistently.
- Scrape off any foam and ladle into jars. Let set at room temperature for 24 hours to let the pectin set.
- You can can the jelly but after mine sets I like to skip the canning phase and put the jars in my freezer.
HOW TO CAN HOMEMADE JELLY
- Ladle hot jelly into jars leaving 1/4 inch of head space at the top of the jars.
- Process in a water bath canner for 10 minutes. Remove from heat and wait for them to seal.
- Any jelly that doesn’t seal can be processed again, frozen, or eaten right away.
HOW LONG WILL HOMEMADE JELLY LAST?
Canned Jelly will last 2 years in a dark place and up to 3 weeks in the fridge after being opened. It is important to keep canned jelly in a cool dark place between 50°F-70°F.
If you store your homemade jelly in the freezer, it will keep in the freezer for up to 1 year and up to 3 weeks after being opened.
RECIPE VARIATIONS AND TIPS
- You don’t need to add butter to this recipe, but it will reduce the amount of foam created by the boiling process.
- You can make zero pectin jelly by mixing 4 cups of blackberry juice and 3 cups of sugar. Boiling on high for 8-10 minutes stirring constantly. Check that it has reached the gel stage by scooping some with a spoon and putting it in the freezer to check the final consistency. Can or freeze as you would with pectin jelly.
- Add 2-3 Tablespoons (or more) of the blackberry seeds and skins. This will add to the texture and will make a more natural appearance on a piece of toast or anything else.
Blueberries and Cream is one of my favorite dishes as well! It is sure to satisfy the craving of a sweet, fruity treat.
TO MAKE JUICE
- 4 CUPS OF BLACKBERRYS
- 4 CUPS OF WATER
TO MAKE JELLY
- 3 3/4 CUPS OF JUICE
- 1 PACKAGE OF DRY PECTIN
- 4 1/2 CUPS OF SUGAR
- 1/2 TBSP OF BUTTER (OPTIONAL)
- Wash the blackberries and put them in a large pot with the water. Mash the fruit and cook for 20 minutes on medium-medium/high heat. Stirring occasionally to make sure the fruit doesn't stick to the bottom.
- Strain out the juice. Save the juice and discard the seeds and skins. You can keep a few tablespoons of it if you want too add it to your jelly for some texture.
- Put the juice, pectin, and butter (if you are using it) back into the large pot. Bring it to a boil on high heat. Stir consistently! It should be at such a boil that it does not stop boiling when stirred vigorously.
- Add all of the sugar and bring back to a boil. Boil for exactly 1 minute stirring consistently.
- Ladle the hot jelly into jars.
- At this point you can eat it fresh, freeze it, or can it in a water bath canner. If you are going to can, Leave 1/4 inch of space at the top of the jar. Process for 10 minutes in a water bath canner. Remove the jars and let set at room temperature for 24 hours then store in a cool, dark place.
- If you want to freeze the jelly. Just ladle the hot jelly into jars, let set at room temperature for 24 hours to let the pectin set. Then put in the refrigerator for fresh eating or store in the freezer.