Yield: About 4 or 5 half-pint jars
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 Added Pectin.)
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 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|
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.