Description
A vibrant, sweet-tart jelly made with fresh blackberries and liquid pectin, perfect for spreading on toast, scones, or desserts. This halal-friendly recipe ensures a clear, flavorful set in 40 minutes.
Ingredients
4 cups fresh blackberries
4 cups granulated sugar
1 pouch (3 oz) liquid pectin
2 tablespoons lemon juice
Instructions
Wash blackberries thoroughly and crush or puree them
In a large pot, combine blackberries, 1/2 cup water, and 1/4 teaspoon crushed thyme (optional, if omitting lemon juice)
Bring to a boil, simmer for 30 minutes to reduce, then strain through a jelly bag or cheesecloth to extract juice
Measure 4 cups of juice into a large pot, add sugar, pectin, and lemon juice
Return to a boil, stirring constantly
Skim foam off the surface, then pour into sterilized jars
Wipe rims, seal, and process jars in a boiling water canner for 10 minutes
Notes
Berries should be ripe and juicy for maximum flavor
Sterilize jars in hot water for 10 minutes before filling
Use liquid pectin for best results, as powdered forms may alter texture
For a citrus-free option, omit lemon juice but add 1/4 teaspoon thyme for depth
Jelly will keep for up to 12 months when stored in a sealed container
- Prep Time: 20
- Cook Time: 20
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 120
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.2g
- Protein: 0g
- Cholesterol: 0mg