Blackberry Jelly without added pectin
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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.
- 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.