Blackberry Jelly Recipe
Make this tasty, honey sweetened blackberry jelly recipe for fresh eating, freezing or canning.
Servings: 7 half pint (250 ml) jars
Calories: 110kcal
Cost: 5
Equipment
- a large pot
- large metal spoon
- large stainless steel bowl
- cloth straining cloth
- 7 half pint (250 ml) jars with lids
- (optional) water bath canner
Ingredients
- 21 cups fresh or frozen blackberries (should make 7 cups juice)
- 3/4 cups honey
- 7 tablespoons Pomona's Pectin
- 7 tablespoons Pomona's calcium water
- 7 tablespoons lemon juice (optional)
Instructions
Making Blackberry Juice
- Harvest fresh, fully ripe blackberries, or thaw frozen berries for making juice.
- Place berries in a large pot, and squish with a spoon to release some juice.
- Heat juice until it simmers, and cook until berries turn into a soupy mess.
- Line a large bowl with a cotton cloth, and pour berries into it.
- Tie 4 corners of the cotton cloth together, and hang where the juice can drip into a bowl below.
Making Blackberry Jelly
- Heat your blackberry juice to a rolling boil.
- Measure your honey, and stir in the proper amount of Pomona's Pectin.
- Measure out calcium water, and stir into boiling juice.
- Also stir in the honey pectin mixture.
- Bring everything to a rolling boil, then ladle hot juice into jars.
- Decide on a preserving method.
Refrigerating Jelly
- Fill jars of jelly within 1/8 inch of the jar's rim.
- Tightly screw down lids (you can use a canning lid and band, or 1 piece lids).
- Lay a towel down in the fridge, and set hot jars of jam on them.
- Jars will form a false seal (aka a light seal), and jelly should keep up to a month or more in the fridge, if unopened.
Freezing Jelly
- Fill jars with jelly, until you are 1/2 inch from the jar's rim.
- Let jars cool to room temperature, then cover with a secure lid.
- Place jars in freezer in upright position, and freeze for 6-8 months.
Canning Jelly
- Wipe jar rims, then add a lid and canning band.
- Process in the water bath canner according to altitude.
- Jars with a seal are shelf stable and can be stored on a shelf, but jars that didn't seal should be stored in the fridge for 2-3 weeks.
Notes
Processing times for canning half pints (250 ml) and pint (500 ml) jars:
- Altitude 0-1,000: 5 minutes
- Altitude 1,001-6,000: 10 minutes
- Altitude 6,001 and higher: 15 minutes
Nutrition
Serving: 2tablespoons | Calories: 110kcal | Carbohydrates: 30g | Protein: 0.1g | Sodium: 1mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 30g | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.2mg
