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Blackberry Jelly without added pectin

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Blackberry Jelly without added pectin

  • 4 cups blackberry juice (about 2 1/2 quart boxes of berries and 3/4 cup water)
  • 3 cups sugar

Yield: About 4 or 5 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare juice. Sort and wash fully ripe berries; remove any stems or caps. Crush berries and extract juice.


To Prepare Juice - Select about 1/4 firm ripe and 3/4 fully ripe berries. Sort and wash; remove any stems or caps. Crush berries, add water, cover and bring to boil on high heat. Stir to prevent scorching. Reduce heat and simmer for 5 minutes. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

To Make Jelly - Measure juice into saucepot. Add sugar and stir well. Boil over high heat until the temperature measures 8F above the boiling point of water (220F at sea level), or until the jelly mixture sheets from a metal spoon. (See Testing Jelly Without Added Pectin.)

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Blackberry Jelly in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15

Making Jelly