Description
A homemade blackberry jelly recipe that uses natural fruit pectin for a clear, intensely flavored spread. No added pectin required—just sweet, tart blackberry goodness.
Ingredients
4 cups fresh blackberries
1/2 cup water
3 cups granulated sugar
1/4 cup lemon juice
Instructions
Rinse blackberries under cold water and remove stems or leaves
Combine blackberries and water in a large saucepan; bring to a boil
Simmer 15–20 minutes until berries soften and juices release
Strain through a cheesecloth-lined fine-mesh sieve to extract juice (see note)
Return juice to saucepan and add sugar and lemon juice
Bring to a rolling boil, then simmer 5 minutes
Skim any foam
Ladle into sterilized jars, leaving 1/4-inch headspace
Process in a water bath for 10 minutes
Cool jars completely
Notes
Blanch jars and lids in hot water to sterilize
For smoother texture, strain twice and run sieve over a pitcher before skimming
Store in cool, dark place for up to 1 year
- Prep Time: 30
- Cook Time: 45
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 75
- Sugar: 20g
- Sodium: 4mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.3g
- Protein: 0.2g
- Cholesterol: 0mg