In the realm of homemade preserves, few delights can rival the exquisite simplicity and nostalgic charm of blackberry jelly. As the seasons shift and the sun-kissed days of summer give way to autumn’s golden hues, blackberries emerge in bountiful clusters, ready to be transformed into a luscious spread that captures the very essence of the season.

It is a symphony of flavors that marries the sweet, succulent blackberries with the tang of citrus, resulting in a jar of liquid ruby that is nothing short of enchanting.

The allure of homemade blackberry jelly lies not only in its taste but also in the journey it takes us on—a journey that begins with the careful selection of plump, ripe blackberries and culminates in the satisfying “pop” of sealed jars, promising months of culinary delight.

Thus, go along with us as we leave on this great experience through the world of homemade blackberry jam — a genuine demonstration of the craft of safeguarding and the persevering through wizardry of homemade goodness.

Homemade Blackberry Jelly Recipe

With our guide, create your very own batch of homemade blackberry jelly following these simple steps.

Ingredients:

With 4 cups of blackberries (fresh or frozen), you are good to go.
About 2 lemons amount to 1/4 cup of fresh lemon juice.
1 package (1.75 oz) of fruit pectin (such as Sure-Jell)
5 cups of granulated sugar
Optional: 1 teaspoon of butter (to reduce foaming)

Instructions:

Prepare Your Equipment:

Start by sterilizing your canning jars and lids. You can do this by setting them in a huge pot of boiling water for around 10 minutes. Remove it from the water and let it dry.

Prepare the Blackberries:

Rinse the blackberries thoroughly under cold running water and remove any stems or leaves. Smash the blackberries utilizing a potato masher or the back of a spoon to deliver their juices. You can make the jelly as chunky or smooth as you prefer.

Cook the Blackberries:

In a large, weighty lined pot, consolidate the squashed blackberries, water, and lemon juice. Heat the mixture to the point of boiling over medium-high intensity. Stir occasionally to prevent sticking or burning.
After boiling, lower the heat flame until the blackberries have softened.

Strain the Blend:

Spot a fine-network strainer or cheesecloth over a huge bowl or another pot.
Pour the cooked blackberry mixture into the strainer to separate the juice from the solids. You can use the back of a spoon to press the blend against the strainer to separate all the juice.
Discard the solids or save them for another use, such as a topping for yogurt or oatmeal.

Prepare the Canning Pot:

Fill a large pot or deep stockpot with water and bring it to a boil. You’ll use this to process the sealed jars later.

Make the Jelly:

Return the strained blackberry juice to the pot and stir in the fruit pectin. Add the optional teaspoon of butter, which helps reduce foaming.
Put the mixture to a full turning boil over high intensity, blending continually.
When it arrives at a boiling, add the granulated sugar at the same time. Stir well to combine.
Bring the mixture back to a full rolling boil, stirring constantly. Let it boil for exactly 1 minute.

Test for Doneness:

To check if the jelly is ready, you can perform a “jelly test.” Spoon a small amount of the hot jelly onto a chilled plate and let it sit for a minute. Run your finger through it, and if it wrinkles and holds its shape, it’s ready.

Fill the Jars:

Fill the Containers: Carefully remove the disinfected canning containers from the heated water and put them on a perfect towel.
Using a pipe, spoon the hot blackberry jam into the containers, leaving around 1/4-inch of headspace at the top

Seal the Jars:

Wipe the edges of the containers with a perfect
Put the cleaned tops on the containers and screw on the groups until they’re fingertip tight — don’t overtighten.

Process the Jars:

Place the filled and sealed jars in the boiling water bath in your canning pot.
Jars should covered with at least 1 inch of water.
Bring the water back to a boil and process the jars for 5-10 minutes, depending on your altitude (consult a canning guide for precise times).
Remove the containers from the water shower and put them on a perfect towel or cooling rack. Let them cool completely. You’ll hear a satisfying “pop” as the lids seal and become concave.

Store Your Blackberry Jam: When the containers have cooled and the covers have been sealed, store them in a cool, dull spot.
They can be saved for as long as a year.

Enjoy the sweet and tart taste of this jam on your number one breads, or cakes, or as a delightful frosting for meats and vegetables.
Homemade jams like blackberry jam are delectable as well as a great method for enjoying the kinds of time lasting through the year.