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Blackberry Jelly without added pectin

by Original Author: Heather Reed, Desha County | Adapted for Blog: Torrie Smith, Van Buren County

Who knew that a few years ago a school Blackberry demonstration would lead to making jelly. There is nothing better than homemade jelly. This would be a great recipe to use for teaching kids how to start canning.  Did you know that blackberries have pectin naturally? The recipe I used was from So Easy to Preserve Fifth addition which is what WE recommend using. I decided to strain my berries with a cheese cloth because I don’t like seeds.  Picking the berries was the hardest part.  

Blackberry Jelly without added pectin
  • 4 or 5 half pint jars
  • 4 cups blackberry juice (about 2.5 quarts of berries and ¾ cup water)
  • 3 cups of sugar

To Prepare Juice – Sort and wash berries; remove any stems or caps. Crush berries, add water, cover and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice. (Pour everything into a damp jelly bag and suspend the bag to drain the juice. The clearest jelly comes from juice that has dripped through a jelly bag without pressing or squeezing.)

To make jelly – Sterilize canning jars and lids. Measure juice into a saucepan. Add sugar and stir well. Boil over high heat to 8 degrees F about the boiling point of water or until jelly sheets from a spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a Boiling Water Bath.

For more information, contact your local Family and Consumer Sciences Agent at your County Extension Office.