Blackberry Jelly Recipes

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BLACKBERRY JELLY



Blackberry Jelly image

This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine.

Provided by Kathy in Fla

Categories     Jellies

Time 50m

Yield 6-8 half pints

Number Of Ingredients 6

4 cups blackberries
4 cups water (or enough to cover berries)
3 3/4 cups juice
4 1/2 cups sugar
1 (1 3/4 ounce) box dry pectin
1/2 teaspoon butter (optional)

Steps:

  • FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
  • FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
  • Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
  • Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
  • Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
  • Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
  • Remove from heat and skim off any foam.
  • Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
  • Process in a hot water bath for 5 mins or use the inversion method.
  • NOTE: All instructions are included with pectin.
  • Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
  • Have fun and enjoy!

BLACKBERRY JELLY



Blackberry Jelly image

There's nothing more refreshing than snacking on cool, fresh blackberries in the warm summer months. These beloved berries will stain your fingers a deep purple and leave trails of juice dribbling down your chin. We love incorporating blackberries into melty cobblers (topped with vanilla ice cream, of course), tossing them in summer trifles, or eating the berries fresh, straight out of the baby-blue farmers' market crate. Although blackberries ripen in the early months of summer, the dark berry is a staple ingredient in some of our favorite winter dishes, like Blackberry Jam Cake. Savor the tart, sweet flavor of fresh summer blackberries all year round with this Blackberry Jelly recipe. Sugar is the key ingredient to create a good jelly, and since blackberries are naturally slightly less sweet than other berries, the mild fruit makes for an excellent, subtle jelly. Use this Blackberry Jelly to top your PB&J, spread it on biscuits, or swirl it in with a bowl of Greek yogurt. Store it in a mason jar and tie it up with a ribbon for a thoughtful homemade gift. You can't go wrong with this simple homemade Blackberry Jelly.

Provided by Southern Living Editors

Time 40m

Yield 8 jars

Number Of Ingredients 3

3 to 4 quarts fresh blackberries, stems and caps removed
7 1/2 cups sugar
2 (3-oz.) packages liquid pectin

Steps:

  • Sort and rinse blackberries. Pulse blackberries in a blender or food processor until finely chopped. Press through a fine wire-mesh strainer or cheesecloth to remove seeds. Cook blackberries and sugar in a heavy medium saucepan over medium-high heat, stirring constantly, until sugar dissolves. Stir in pectin, and return to a boil; boil, stirring constantly, 5 minutes or until mixture thickens. Remove from heat, and skim off foam with a metal spoon.
  • Quickly pour hot jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes.

BLACKBERRY JELLY LIKE GRANDMA MADE



Blackberry Jelly Like Grandma Made image

I have made several batches of runny jelly, I need specific instructions, finally I did it and I am entering it before I forget it. Jelly without pectin is so much better in flavor, I know the pectin has no flavor, but it never taste like Grandmas. (Use 3/4-1 cup sugar per 1 cup of berry juice. Use 3/4 cup of water per 4 cups of berries. )

Provided by Melaine

Categories     Jellies

Time 1h30m

Yield 12 quarts

Number Of Ingredients 3

16 cups blackberry juice
12 -16 cups sugar
3 cups water, to boil with berries

Steps:

  • Rinse berries and place in large kettle with water.
  • Bring to a boil and simmer for 5 minutes.
  • Drain berries and put threw cheesecloth to remove all seeds.
  • Add back to kettle with sugar.
  • Boil to 220 degrees (-2 degrees for each 1000 feet above sea level)- I just used 220 in Ohio.?.
  • I have noticed I need to boil at the 220 mark for awhile for a nice gel, so make sure you not only hit the 220 mark but go for 221, to be on the safe side.
  • Put in sterilized jars.

Nutrition Facts : Calories 774, Sodium 1.2, Carbohydrate 200, Sugar 199.8

BLACKBERRY JAM



Blackberry Jam image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 pint

Number Of Ingredients 3

2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

SURE.JELL BLACKBERRY JELLY



SURE.JELL Blackberry Jelly image

Fresh blackberry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Crush berries thoroughly, one layer at a time. Place three layers damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.7505 g, Sugar 0 g, Protein 0 g

BLACKBERRY JALAPENO JELLY



Blackberry Jalapeno Jelly image

I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!

Provided by Gingerbreadgirlz

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 72

Number Of Ingredients 7

1 (1.75 ounce) package powdered pectin
½ cup white sugar
4 cups blackberry juice
1 green jalapeno pepper, minced
1 red jalapeno pepper, minced
3 ½ cups white sugar
5 half pint canning jars with lids and rings

Steps:

  • Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
  • Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 11.1 g, Sugar 11.1 g

CERTO BLACKBERRY JELLY



CERTO Blackberry Jelly image

Love blackberries? Then you'll love this intensely fruity CERTO Blackberry Jelly. Our CERTO Blackberry Jelly is made from freshly juiced ripe blackberries.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush blackberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

BLACKBERRY JAM



Blackberry Jam image

In the summer, my family would go pick tons of blackberries and use them in our cooking.

Provided by hulagirl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h30m

Yield 16

Number Of Ingredients 6

4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon lemon juice

Steps:

  • Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
  • Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g

BLACKBERRY JELLY



Blackberry jelly image

Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries

Provided by Clare Knivett

Time 30m

Yield Makes 2 x 300ml jars

Number Of Ingredients 5

800g blackberries
200g cooking apple (1 medium sized cooking apple)
1 lemon, juiced
Around 400g preserving sugar
Muslin cloth

Steps:

  • Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
  • Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
  • Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
  • Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
  • Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
  • Pour into sterilised jars and allow to cool completely. Store in a cool dark place.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein

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2020-07-29 Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool. Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar.
From alphafoodie.com


BLUEBERRY JELLY RECIPE - RECIPES.NET
2021-08-24 In a small sauce pan, add the blueberries and water. Cook on medium heat for about 5 minutes or until mixture starts to boil. Stir and crush the berries with a wooden spoon.
From recipes.net


SEEDLESS BLACKBERRY JELLY RECIPE - SBCANNING.COM - HOMEMADE …
Measure the sugar and set it aside in a bowl to be used later. Fill your canning pot 2/3 full with water and put in on the stove on high heat, keeping the cover on. In another big pot place several clean jars and lids and fill with water. Place this pot on the stove and boil on med-high heat. Pour the blackberry juice into a large pot.
From sbcanning.com


EASY BLACKBERRY BOURBON JAM | BABAGANOSH
2021-06-17 Stir and let the mixture sit for about 10 minutes. Cook over medium-high heat until the mixture begins to bubble (or if using frozen blackberries, until they thaw - stir frequently). Turn the heat to low and simmer for about 20-25 minutes, or until desired thickness. For thicker consistency, simmer an extra 5-10 minutes.
From babaganosh.org


BLACKBERRY JELLY RECIPE - BBC FOOD
Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Measure the juice. …
From bbc.co.uk


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