Making Jams and Jellies
without added pectin
- 4 cups blackberry juice (about 2½ quart boxes of berries and
¾ cup water)
- 3 cups sugar
Yield: About 4 or 5 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Juice — Select about ¼
firm ripe and ¾ 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 — Sterilize
canning jars. Measure juice into saucepot. Add sugar and stir well.
Boil over high heat until the temperature measures 8°F above the boiling
point of water (220°F at sea level), or until the jelly mixture sheets
from a metal spoon. (See Testing Jelly Without
Remove from heat; skim off foam quickly. Pour hot jelly immediately
into hot, sterile jars, leaving ¼ 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
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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