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This Easy Blackberry Jelly recipe yields delicious, shimmering clear jelly that's perfect for toast, scones, biscuits, bagels, crumpets, etc. with a super simple technique!
As I was deciding earlier this week which recipe to post today, I came across the pictures for this Easy Blackberry Jelly. We actually did the photoshoot for this jelly a few weeks ago and I'd forgotten how cheerful the jam looked. Just gazing at the pictures made me smile. I thought you could, perhaps, use a smile today too, so here we go!
In addition to being bright and cheery, this Easy Blackberry Jelly is so... delicious. It makes a piece of warm bread, toast or a pb&j sandwich seem like a gourmet treat. (Of course, that can be a problem because it's really difficult to stop at one!)
I got the idea for this Easy Blackberry Jelly a few weeks ago when one of our local grocery stores had really nice looking cartons of fresh blackberries on sale for $1.19. I couldn't pass that up and proceeded to fill up my basket with little boxes of the beautiful glistening fruit. I wasn't sure how off-season fruit would do for jam/jelly, but I thought it would be worth a try.
Will this recipe work with frozen blackberries?
It turned out so good, I thought I'd try another batch with frozen blackberries and again, the results were wonderful. How fun it's been to be able to pass on pretty little jars of this Easy Blackberry Jelly to family, friends and neighbors. I designed a colorful little label that can be attached to the lid or side of the jars to add an extra little pizzazz. (You can leave a comment in the area below the recipe if you'd like a printable PDF for these labels.)
I had to laugh when I was making this jam as it made me think about something my mom always said. She was a tried and true homemade cook and was, in particular, very proud of her homemade jelly. She would always say, "... and there's not a drop of water in this jelly!". Her technique would involve cooking the berries, then meticulously wrapping them up in a cheesecloth sack. The sack of cooked berries would be hung on a nail or cupboard door and the juice would drip into the bowl, drop-by-drop-by-drop, often taking all day or overnight before enough of the precious juice would be extracted.
I think the method used for this Easy Blackberry Jelly yields just as delicious results without all the fuss. This is how it works: combine blackberries and water (sorry, mom!). Bring the mixture to a boil and smash the berries a bit with a potato masher or large spoon then let it cook away for about 20 minutes. By this time, most of the extra water has been evaporated and you're left with mostly juice and cooked-down fruit.
Strain the mixture through a fine strainer into a bowl until most of the juice is extracted (this takes 5-10 minutes, tops!). Combine the juice with a box of powdered pectin (I use SureJell) and bring it to a boil. Add the sugar and cook until it's boiling. Once the mixture's boiling, stir, stir, stir, for one minute and, voila! You're pretty much done except to pour the clear, shimmering juice into clean, waiting jars - and, of course, stand back to admire.
I think this technique is quite genius but I can't take the credit myself. I found the recipe on the Food.com website. I'm pretty sure my mom would have flipped had she known how easy making jelly could be!
What's the difference between jam and jelly?
Some people use these terms interchangeably, but that's not really correct. I think Fine Cooking sums up the differences very concisely: "Jelly is a clear fruit spread made from cooked fruit juice and sugar, and possibly pectin, which helps it gel and thicken. ... Jam is a thick spread made from fruit juice, chopped, crushed, or puréed fruit, and sugar. Pectin may also be added to help it gel, but jams are usually looser than jellies."
How do you store this blackberry jelly?
There are a few options for storing this jelly. It's good in the refrigerator for 3-4 weeks. For longer storage, I like to freeze it, as I have a refrigerator and freezer in my garage. Freezing is the easiest way to keep the jelly for an extended period of time. The other option is to use the hot water bath method. This takes a little extra time but ensures that the jelly is shelf-stable before it's opened. Both the freezer or the hot water methods work well for this blackberry jelly.
A never-fail jelly
Because blackberries are super high in pectin, this Easy Blackberry Jelly always sets up nicely. What is pectin? Pick Your Own describes it as "a naturally occurring substance (a polysaccharide) found in berries, apples and other fruit. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies." Jams and jellies made from fruits that are low in pectin can be a little unpredictable when it comes to setting. Not this Easy Blackberry Jelly, it comes out perfect every time!
I hope you've bookmarked some recipes from our recent Learn to Make Homemade Bread post. This Easy Blackberry Jelly will pair so nicely with any of these recipes. Just be warned though, once you start making homemade bread and jam or jelly, you will never want to go back to store-bought (even if you did, you're family/friends aren't going to let you)!
Café Tips for making this Easy Blackberry Jelly
- This recipe calls for one box of SureJell. SureJell is powdered pectin and can be found in most grocery stores with the jam/jelly making supplies (jars, bands, lids, etc.). It seems that every grocery stocks the jam/jelly making supplies in a different section of the store so you might need to ask.
- Don't try to adjust the amounts of ingredients in this recipe. Making jams and jellies with pectin is an exact science and each recipe is designed around the amount of natural pectin that is in a given fruit. If you increase or decrease any of the ingredients you may end up with jam that either is too loose or too stiff.
- Most jam/jelly recipes call for measuring the sugar in a separate bowl and then adding it to the berries. The only reason for this is that if you get interrupted while measuring and forget where you were, you haven't ruined the whole batch.
- The recipe instructs "bring the mixture to a rolling boil". What does that mean? A rolling boil is one that can't be stirred down, even when you stir, it continues to boil.
- It might seem a little odd, to include a half teaspoon of butter in this easy blackberry jelly recipe. The small amount of butter helps to prevent a lot of foam from developing when the juice/sugar mixture boils. If you finish boiling the jam and you still see foam, you can always pour it through a fine-mesh strainer one more time.
- If you're using frozen blackberries, don't worry about smashing the berries in step 1 of the recipe. When frozen berries thaw, they're already broken down enough.
- You'll need a fine-mesh strainer for this recipe to strain the blackberry pulp from the juice. A regular strainer's holes are too large and you'll end up with fruit in the jelly and it won't be nice and clear. A fine-mesh strainer is a great kitchen tool to have and you'll find you use it for lots of things. If you're in a pinch and don't have a fine-mesh strainer, another option is to line a regular strainer with several layers of cheesecloth
- When straining the juice, make sure the bowl underneath is large enough so that the strainer won't be sitting in the juice.
- As I mentioned above, if you'd like our labels for your jelly, just leave a comment below and I'll send you the printable PDF.
Thought for the day
We have this Hope as an anchor for the soul, firm and secure. Hebrews 6:19
P.S. Did you notice the pretty butter decked out with edible flowers? I call it Beautiful Butter. We've got a post coming up that will share exactly how it's done, easy tricks and tips and a section on common edible flowers. It's a really fun way to add a little pizzazz to a family meal or a dinner party!
If you enjoyed this recipe, please come back and leave a star rating and review in the comment section below! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 5 cups fresh blackberries 6-7 of the small cartons of blackberries or 2 pounds of frozen berries
- 4 cups water
- 3¾ cups blackberry juice
- 4½ cups sugar
- 1 ¾ ounces SureJell dry pectin
- ½ teaspoon butter
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Combine the berries and water in a large pot over medium-high heat and bring to a boil. Lightly smash the berries with a potato masher or large spoon.
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Maintaining a steady boil, cook berries for 20 minutes.
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Place a large bowl beneath a fine-mesh strainer (or a regular strainer lined with several layers of cheesecloth). Save the juice and discard the berry remnants and seeds.
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Measure sugar In a medium-size bowl. Set aside.
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Measure the blackberry juice. You should have close to 3 ¾ cup. If you are a bit short add water to measure 3 ¾ cups. If you have more than 3 ¾ cup, save the extra juice for another use.
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Combine juice and pectin in a 6 to 8 quart sauce pot Stir well to combine.
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Add the butter and bring the mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, stirring frequently.
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Add the sugar and stir well.
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Return to a rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam.
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Quickly ladle into the prepared jars to within ⅛ inch of top. Wipe jar rims and threads with damp cloth. Cover with lids lids. Allow the jelly to sit at room temperature for 24 hours then refrigerate (for 3-4 weeks) or freeze (for 4-5 months).
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If using the hot water bath method, begin processing right after filling the jars, using these directions.
See Café Tips above in post for further instructions and more detailed tips.
Recipe yields 7-8 cups.
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Ellen E. Wright says
This not only looks yummy, but it tastes divine, I'm sure! Will be making it as soon as my berries thaw. Would love to have the labels. Thanks so much!
Chris Scheuer says
Just sent them, Ellen. Enjoy!
Teri Heuer says
I have a ton of frozen wild blackberries from our property my husband picked when I was sick last summer. I'm now ready to make some jelly.
Chris Scheuer says
How fun to make jelly from your own berries, Teri! Enjoy 😊
Erica J. Devivo says
Hi Chris, the labels would be great if you could send them along. Plan on making this jelly soon, mmm...blackberries...my favorite!
Best,Erica
Maux Woodrow says
Perfect explanation. It is Dec 20th and we are making blackberry jam from frozen berries we picked from our garden this summer. We had heated and strained the blackberries but didn't add water. All the recipes we looked at stated add water. Your explanation, including your mom's method cleared up all confusion. Thank you.
Would appreciate the labels. Will definitely be back to your site for more recipes.
All the best for the holidays
Mike and Maux
Chris Scheuer says
How fun to be making the jelly now with summer berries from your own garden. I know it will be delicious! Sending the labels now! Wishing you a wonderful holiday as well!
Kathy Tilley says
Happy New Year Chris!
After having a small gathering I’m left with 2 1/4cups of huge blackberries. Just wondering if I could make a bottle of jelly with this amount. Thank you!
Chris Scheuer says
Hi Kathy, you could try just halving the recipe. You're pretty close with 2¼ cups!
Ann D says
Have made two batches so far. I’m making another tonight, for gifts. Could you send me the labels also. Thanks!
Chris Scheuer says
You are very prolific, Ann! So happy you have enjoyed this recipe. Just sent the labels.
Carrie says
Looking forward to trying this recipe tomorrow! Have you ever tried any other fruit pectins besides Sure Jell? I have a bag of Hoosier Hill Farm Fruit Pectin and was going to try in place of the Sure Jell, but wasn't confident on the appropriate amount of pectin. Any suggestions. Also, I would love the PDF of the labels. Thanks in advance for your help!
Chris Scheuer says
Hi Carrie, I haven't tried any other pectins with this particular recipe so I can't say for sure. We'll be happy to send the labels!
Toni says
i'd love the labels please. Can't wait to try this recipe! I may have to use frozen berries because the ones in cartons are high priced right now!
Chris Scheuer says
Hope you enjoy it, Toni! The labels have been sent!
Karen says
Hi I would love your labels sent. Making the jelly now!
Chris Scheuer says
They should be in your email now, Karen. Enjoy!
Jenni says
Looking forward to making your jelly today with a mixture of fresh and frozen berries. Perfect way to enjoy a blustery fall day! Would appreciate your labels to print. Thanks!
Chris Scheuer says
Yes, this would be a great way to enjoy a fall day! I'll get the pdf for the labels off to you now. Enjoy!
Nancy Gant says
I love your recipe. I am making some jelly for Christmas! Could I get your printable PDF of the so cute label?
Chris Scheuer says
Thanks, Nancy 💕 We'll be happy to send you the labels.
Charlotte says
Great recipe, will be making it soon with my frozen berries. Would love to use your beautiful labels.
Chris Scheuer says
Thanks, Charlotte, just sent the labels. Enjoy!
susan says
Great and definitely easy recipe!! Will make again and again. Sent a few jars to my son in Texas and he said it was better than the last ones I made!! Would love the labels for my next batch!!
Chris Scheuer says
Thanks so much, Susan, for sharing your results! I'm so happy you enjoyed this jelly!
Robin says
I too was able to pick some wild blackberries and have tried another recipe with some success. This recipe is much more complete for a beginner like myself and I am excited to try it out.
I would like the label pdf, With Covid- the message is perfect to share this jam with a few good friends. Thank you.
Chris Scheuer says
Hope you enjoy this jelly, Robin! Just sent your the labels!
Deborah Baker says
Thanks for this recipe it was so easy to make and taste great will be making it again soon 💖💖
Chris Scheuer says
Thanks so much, Deborah! I'm so happy you enjoyed it!
Bridget says
Just a delicious and easy recipe to use up all the blackberries in my yard!
Looking forward to sharing jars with neighbors who are shut in with Covid and wildfire smoke.
Thanks so much and would love some labels too.
Be safe and healthy.
Chris Scheuer says
That's so kind of you, Bridget! I know the neighbors will really appreciate it! The labels should be in your email in a few minutes.
Sue says
I picked wild blackberries and can’t wait to make jelly today, using your easy to follow recipe! Please send me the Pdf labels.
Chris Scheuer says
Wild blackberries? Lucky you! I'll send you the labels now, Sue!
Brenda Bigham says
What a wonderful recipe! So much easier than the process I've used for decades!! Made a batch and anxiously awaiting it to set up. Looks like I'll be making biscuits for the sampling😋Thank you!🍃🌻
P.S. Would love to use your labels too~
Chris Scheuer says
Haha! What a great excuse to make biscuits! I'll send you the labels now, Brenda!
Gretta Salmond says
I certainly would enjoy the pfd labels.
I have been making jams & jeelt for years. I made clover petal , dandelion & lilac this year along with my rose petal.
I have blackberries all around me and will enjoy making it again this year.
I am always pleased to read other recipes to help tweak my own. Thank you.
Chris Scheuer says
Wow, I love all these awesome varieties of jams you have made, Gretta. I'll be happy to send you the labels!
Joan Hanson says
Love this recipe (sorry mom, but it's got less sugar and all the taste!). And the labels will be the "icing on the cake" Please send me the PDF. Thank you - and thanks for this great recipe.
Chris Scheuer says
Haha! I'm with you, Joan! The label should be in your inbox 💕
Vicky says
Can you please send me the labels ? Thank you ! I’m making this tomorrow !
Chris Scheuer says
I'll send you the labels now, Vicky! Hope you enjoy the jam!
Joan Johnson says
Please send me the labels. Plan on making this tomorrow. Have never made BlackBerry jelly going to try my hand at Peach and Strawberry! Wish me luck.
Chris Scheuer says
Sure, they're on the way, Joan!
Cynthia Honeycutt says
Yes love the easy recipe. Please send labels. Thank you.
Chris Scheuer says
Sure, I'll send the labels now, Cynthia!
Faith says
I can’t wait to try your receipe!
Please send labels, thanks so much!
Chris Scheuer says
You're welcome, Faith! The labels are on the way!
Marilyn M Carley says
Please send me labels
Chris Scheuer says
Sure, they're on the way, Marilyn!
Chippe says
This is criminal! Adding water to blackberry juice? Try it with pure blackberries, crushed, cooked, then, passed through a seed strainer (the kind of strainer like a meat grinder). Then, reheat, sugar to taste so it taste like candy, sweet but still tart. But not too sweet. Add the pectin according to the pectin directions, and boiling water can. Don't add anything else. We have a blackberry patch, so we pick and freeze over a week or two, as they are ripening, enough to make a 5 pint batch. This stuff is worth its weight in gold, it's so good. Then, the next time you're in a grocery store, stop by the jam section and read the labels. You will feel very good about your homemade jelly.
Chris Scheuer says
Haha! You're definitely a purist, like my mom. There's nothing wrong with that, in fact, you are to be applauded. I love it! However, our readers love easy tricks to make life simpler yet still super delicious. In this recipe, the water is all cooked off. You end up with just the wonderful blackberry juice and delicious flavor with a much easier process. But, like I said, bravo to you, Chippe!
Jerry Dean says
Excellent jelly & soooooo easy! Please send labels to everythinghomespun.com
Chris Scheuer says
Yay! So happy you enjoyed this jelly, Jerry! I'll be happy to send you the labels.
Susan says
I would love the PDF label. I'm so excited to make this! My momma also LOVED making jelly amd sharing with everyone. She is in Heaven now but I know she would be so proud to see I'm carrying on the tradition.
Thank you!
Chris Scheuer says
She would be proud of you, Susan! I'll send you the labels now!
don says
Could send me the recipe for blackberry jelly using liquid pectin
Chris Scheuer says
Hi Don, I don't have a recipe for blackberry jelly with liquid pectin. I only tested this recipe with SureJell which is dry pectin.