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Tuesday, September 27, 2011

Canning Recipe | Blackberry Jelly Recipe for Home Canning

Here is another great recipe from my grandmother who canned all year long and this was her favorite blackberry jelly recipe. I can remember spending many July's out in her backyard picking the fresh blackberries so that she could make jelly and pies. You will need your waterbath canner to make this recipe.

Blackberry Jelly Recipe for Home Canning

2 quarts of fresh ripe blackberries
4 cups granulated sugar
1 (3 ounce) box of powdered pectin

Wash your blackberries and remove caps and stems. Do not use any blemished berries! Crush your berries in a food processor or blender and then place them into a jelly bag and squeeze out all of the juice. You will need 3 cups of blackberry juice. Discard the pulp into the trash or throw it out for the birds.

Pour juice into a large saucepan and slowly cook it over high heat, stirring constantly. Once it reaches a boiling you will want to stir in the granulated sugar and powdered pectin. Mix well and bring back up to a boil again, stirring constantly and boil it for 1 minute. Remove pan from heat and skim off any foam. Quickly pour the jelly mixture into sterilized 1/2 pint jelly mason jars. Place rings and lids on top and process them in your water bath canner according to your canner's instructions for jam/jelly making. If processed properly they will keep for up to 1 year in your pantry.


3 comments:

Eliza Klinger said...

Could you use frozen Blackberries instead? We picked ton of blackberries this summer, but I froze them. The recipe sounds pretty good and quite easy (something I like!)

Shelly said...

Hi Eliza

Yes you can! You will want to thaw them in a colander and allow any of the frozen ice or juice to drain away before you begin as freezing sometimes causes ice buildup so let them thaw in a colander first.

Eliza Klinger said...

Great, I will have to try this recipe out!!! My kids love jelly!