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4.96 from 22 votes
Overhead picture of easy blackberry jelly in a glass jar
Easy Blackberry Jelly - any time of year!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
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!
Course: Jams & Jellies
Cuisine: American
Keyword: Blackberry Freezer Jelly, Blackberry Jelly, Easy Blackberry Jelly
Servings: 112 1 tablespoon servings
Calories: 34 kcal
Author: Chris Scheuer
Ingredients
To make the blackberry juice:
  • 5 cups fresh blackberries 6-7 of the small cartons of blackberries or 2 pounds of frozen berries
  • 4 cups water
To make the jelly:
  • cups blackberry juice
  • cups sugar
  • 1 ¾ ounces SureJell dry pectin
  • ½ teaspoon butter
Instructions
To make the blackberry juice:
  1. 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.
  2. Maintaining a steady boil, cook berries for 20 minutes.
  3. 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.
To make the jelly:
  1. Measure sugar In a medium-size bowl. Set aside.
  2. 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.
  3. Combine juice and pectin in a 6 to 8 quart sauce pot Stir well to combine.
  4. 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.
  5. Add the sugar and stir well.
  6. Return to a rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam.
  7. 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).
  8. If using the hot water bath method, begin processing right after filling the jars, using these directions.

Recipe Notes

See Café Tips above in post for further instructions and more detailed tips.

Recipe yields 7-8 cups.

Nutrition Facts
Easy Blackberry Jelly - any time of year!
Amount Per Serving
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 10mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 14IU0%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.