This homemade blackberry jelly recipe is bursting with flavor and incredible freshness. It's a fantastic way to preserve summer's bounty of blackberries. Spread this delicious jelly on toast, biscuits, or use it as a filling for cakes and pastries. It's sure to become a family favorite!
Ingredients
- Fresh Blackberries — 1 pound (450g)
- Granulated sugar — 2 cups (400g)
- Lemon juice — 2 tablespoons (30ml)
- Powdered fruit pectin — 3 tablespoons (42g)
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Cooking Instructions!
In a large pot, crush the blackberries with a potato masher or fork. Leave some small chunks for texture.
Add the crushed blackberries to a saucepan and stir in the sugar and lemon juice. Let it sit for 10 minutes to allow the berries to release their juice.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally. Boil for 1 minute.
Sprinkle the powdered fruit pectin evenly over the boiling mixture while stirring constantly. Continue to boil and stir for another minute.
Remove the saucepan from the heat and skim off any foam that forms on top of the jelly using a metal spoon.
Ladle the hot jelly into sterilized jars, leaving a 1/4-inch (0.6cm) headspace. Seal the jars tightly with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Remove the jars from the water bath and let them cool completely.
- Once cooled, check the seals to ensure they are airtight. Store the blackberry jelly in a cool, dark place for up to 1 year.
- Enjoy your homemade blackberry jelly on your favorite breads and pastries! It also makes a thoughtful gift.
