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Blackberry Jelly without added pectin
At Home with UAEX Team Email: AtHomeWithExtension@uada.edu
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Learn from the best Extension Educators on being at home with UAEX!
by Original Author: Heather Reed, Desha County | Adapted for Blog: Torrie Smith, Van
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.
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.