Blackberry Jelly Recipe

This blackberry jelly recipe makes a clear yummy jelly that you will enjoy year round. Well at least until you run out!


2 1/2 quarts fully ripe fresh blackberries
1/4 cup lemon juice
7 1/2 cups granulated sugar
6 ounces liquid pectin ( 2 pouches)

(Makes about 8 half pint jars)


Wash and sterilize 8 half pint jars.

Wash the berries and strain.

Place the berries into a pot and crush with a masher.

Using a jelly bag, strain the crushed berries into another pot.

You need enough to get 4 cups of juice for the recipe.

If you are short, you can put a little water into the pulp in the jelly bag and squeeze out a little more juice.

In the large saucepan, stir the lemon juice and the sugar into the blackberry juice. Stir to combine, bring the mixture to a boil, stirring constantly until all the sugar is dissolved.

Once the mixture has come to a boil, stir in the pectin and heat again to a rolling boil. Stir constantly.

Remove from the heat and skim off the foam using a slotted metal spoon.

Ladel the jelly into the sterilized jars and leave a 1/2 inch headspace on each jar.

Tap to remove air bubbles.

Place the seals and lids onto the jars and screw tight.

Don't over tighten.

Place the jars into a water bath canner for 10 minutes.

Remove and place the jars onto a towel on the counter top. Leave to cool for several hours.

When cool, check seals, and refrigerate promptly any that have not properly sealed.