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Last year, I planted raspberry and blackberry bushes, along with several wild blackberry plants I dug up and transplanted into a neat row. This year, those plants rewarded me with an abundant harvest — enough blackberries to make several pints of jelly, plus juice for blackberry lemonade and even blackberry cupcakes.
Pictured above are my Blackberry, Vanilla Blackberry, and Jalapeño Blackberry Jellies.
If you have access to fresh blackberries and would like to make your own jelly at home, be sure to check out the recipe below.
I always thought all jelly recipes were basically the same since they each stress not adjusting the amounts of sugar, water, pectin, and other ingredients. For years, I relied on the Ball Blue Book for all of my canning, but recently I have started using the instructions included inside the Sure-Jell packets. They offer directions for smaller batches, which works perfectly for me..
TO PREPARE BLACKBERRY JUICE
I try to keep canning as simple as possible, and that includes making the juice. I wash the berries, place them in a pot, cover them with water, and heat until all of the juice has been released from the berries — usually about 15–20 minutes at a low simmer.
Next, I place a sieve over a large container, line it with cheesecloth, and pour in the berries. Once the juice has stopped dripping, I gently mash the berries to get every last bit of juice.
That is it. You can refrigerate the juice for a few days if you plan to use it for cooking or drinks. For long-term storage, pour it into a freezer bag and store it in the freezer until you are ready to use it.
Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepan.
Stir pectin and butter into juice in pan. 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. (If you will let the jelly sit for a couple of minutes, it is easier to remove the foam). I carefully run my spoon over the top of the jelly and try to push it into a small area which makes it easy to remove.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids.
Process 10 min.
Stir in 2 teaspoons of vanilla extract (add more or less to taste). If you are unsure about how much you want – try using only 1 teaspoon. I add the vanilla once I remove the pot from the heat and before I skim the foam.
I don’t like anything hot but with that being said, I love using blackberry ~ jalapeno jelly on baked pork chops, chicken, and even roast. I have read that is is great with cream cheese and on crackers.
If you like things with a little kick – add about 4 large jalapeno peppers, remove seeds, and chopped . Add to pot with the juice and pectin. I didn’t add but 2 small peppers. It’s your jelly so make it how you like it.
CANNING BLACKBERRY JELLY THE EASY WAY
- Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepan.
- Stir pectin and butter into juice in pan. 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. (If you will let the jelly sit for a couple of minutes, it is easier to remove the foam). I carefully run my spoon over the top of the jelly and try to push it into a small area which makes it easy to remove.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids.
- Process 10 min.
Stir in 2 teaspoons of vanilla extract (add more or less to taste). If you are unsure about how much you want – try using only 1 teaspoon. I add the vanilla once I remove the pot from the heat and before I skim the foam.
I do not usually like spicy foods, but I absolutely love blackberry jalapeño jelly on baked pork chops, chicken, and even roast. I have also heard it is delicious served over cream cheese with crackers.
If you like a little kick, add about four large jalapeño peppers, seeded and chopped, to the pot with the juice and pectin. I only used two small peppers. It is your jelly, so make it the way you like it.