Author: Learn how to make homemade blackberry jelly from fresh or frozen blackberries. This old-fashioned blackberry jelly recipe is made without pectin or Sure Jell! You can use this blackberry jelly recipe for canning or for enjoying fresh!
Fresh blackberry jelly is a seasonal delight around here since we have 40+ blackberry bushes that explode with fruit for about 4 weeks in the spring. I usually stay inside washing and canning juice and jelly while my husband is out harvesting all the blackberries.
I used to feel bad about that and thought that I should be helping him. But he gets to be out in the fresh air for about an hour while I’m standing at the hot stove for 4-6 hours at a time! Ha!
However don’t be discouraged, I’m usually canning several gallons of jelly every day for weeks, so your blackberry jelly canning experience it likely going to be much easier!
Even still, I wouldn’t trade it for the world, because this recipe is such a treat for us throughout the entire year! Our favorite way to eat this blackberry jelly is on warm homemade biscuits or freshly baked bread!
Homemade Blackberry Jelly
One of the reasons we make blackberry jelly instead of blackberry jam is for my dad who suffers from diverticulitis, which is often triggered by seeds and nuts.
It’s been a few years since we ditched blackberry jam and we haven’t looked back! One of my favorite things about this jelly is that it’s a great substitute for Concord jelly if you run out early, or if you don’t grow your own grapes.
Ingredients
While the ingredients for this blackberry jelly are straightforward, let’s go over them quickly as there are some possible substitutions.
- Blackberries – You can use fresh or frozen blackberries for this recipe, they will process the same way. If using frozen, thaw them in a large bowl and collect all the juice as they thaw.
- Sugar – We use organic, unprocessed cane sugar, however any white sugar will work the same way. If using honey or maple syrup, note that your jelly will not set the same way during the cooking process. You will need to heat the mixture for much longer to reduce the water content of the jelly before moving on. If using honey or maple syrup, you will also reduce the measurement by 1/4.
- Lemon Juice – This is crucial for raising the acid level and for helping the jelly to gel properly. There is no substitute for this.
Making Juice for Blackberry Jelly
Before you can make blackberry jelly you need to first make blackberry juice. This is really simple to do and only takes a few minutes.
- Wash the berries and remove leaves and bugs as best you can (I don’t worry if there are a few bugs in the berries).
- Put the berries in a saucepan and add a cup of water in the bottom. Crush the berries thoroughly.
- Cover the berries with a lid and place over medium heat.
- Check the berries after about 15 minutes. Heat until the berries are soft, then mash them with whatever you have on hand.
- Strain through a cheesecloth or fine mesh.
Once you have your juice you can continue on with the recipe below.
NOTE: I give the mash to my chickens, but you can use them for fruit leather similar to this strawberry zucchini fruit leather. If you are going to use the strained berry mash for other food products, make sure you thoroughly clean all leaves, twigs, and bugs from the berries before boiling them.
Canning Blackberry Jelly
While you can stop before the canning process if you just want to use your blackberry jelly right away, I’m going to show you how to can it for later. The process of water-bath canning doesn’t require any special equipment and is a great way to add homemade shelf-stable jelly to your pantry!
- Combine juices and sugar in a large saucepot. Bring to a boil over high heat and stir to prevent sticking.
- Bring to gelling point (see notes below). Skim foam if needed.
- Ladle into hot jars leaving ¼ inch headspace. Remove bubbles.
- Clean the rim with a warm wet towel and add two-piece canning lids.
- Process pints and quarts for 10 minutes according to general water bath canning directions.
What temperature is the gelling point?
Gelling point at sea level: Take the temperature of the jelly with a candy or jelly thermometer. The gelling point at sea level is 220°, 8° above boiling.
Above sea level: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For example: at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc
Common Questions
That’s ok! For every cup of juice, just use 1 1/2 cups of sugar and 1/2 tablespoon of lemon juice. Don’t process more than 4 cups worth of juice at a time, as the gelling process won’t work right with more juice at a time.
While you can process more berries for juice at a time, it’s not advisable to turn more than 4 cups into jelly at a time. So you can batch process the juice, but then only make one batch of jelly at a time. This is due to the gelling process and how much water is removed during the cooking phase.
Yes! You can reduce the sugar down to 1/2 a cup of sugar per 1 cup of juice, but don’t go lower than that. Also note, that at 1/2 a cup of sugar per cup of juice, the gel set will be very loose, not like a thick jelly. You can use any amount between 1/2 a cup and 2 cups of sugar per cup of juice.
More Canning Recipes
Ready to fill your pantry with more home canned goods? Here are a few of our favorites for you to try next!
Blackberry Jelly
Ingredients
- 9 cups blackberries (which yields about 4 cups of juice)
- 6 cups sugar
- 2 tbsp lemon juice
Instructions
Blackberry Juice
- Wash blackberries and add them to a large pot with a cup of water. Cover and bring to a simmer over medium heat.
- Simmer berries for about 15 minutes and crush them with whatever masher you have on hand.
- Strain through a cheesecloth or seive until juice is fully removed. You should have about 4 cups of juice. Add the juice back to the pan.
Blackberry Jelly
- Combine remaining ingredients in a large saucepot. Bring to a boil over high heat and stir to prevent sticking.
- Bring to gelling point. Skim foam if needed.
- Ladle into hot pint jars leaving ¼ inch headspace. Remove bubbles.
- Add two-piece lids and clean the rim with a warm wet towel. Process pints and quarts for 10 minutes according to general water bath canning directions.
Notes
Ingredients
While the ingredients for this blackberry jelly are straightforward, let’s go over them quickly as there are some possible substitutions.- Blackberries – You can use fresh or frozen blackberries for this recipe, they will process the same way. If using frozen, thaw them in a large bowl and collect all the juice as they thaw.
- Sugar – We use organic, unprocessed cane sugar, however any white sugar will work the same way. If using honey or maple syrup, note that your jelly will not set the same way during the cooking process. You will need to heat the mixture for much longer to reduce the water content of the jelly before moving on. If using honey or maple syrup, you will also reduce the measurement by 1/4.
- Lemon Juice – This is crucial for raising the acid level and for helping the jelly to gel properly. There is no substitute for this.
What Temperature Is The Gelling Point?
Gelling point at sea level: Take the temperature of the jelly with a candy or jelly thermometer. The gelling point at sea level is 220°, 8° above boiling. Above sea level: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For example: at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etcNutrition
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Should the jelly not move in the jar once set? Mine moves around a bit.
My jelly slides around a bit in the jar. Is that normal? I’m sorry to keep asking questions. My mom just passed away last spring, and she was the one who canned all of the blackberry jelly. I wish I could ask her these questions. Thank you for being kind enough to help.
I’m so sorry to hear about your mom. That is so rough. :-(
The jelly does slide around a bit for me too, but is grape jelly texture when you open it. If it’s too funny for what you normally like, you can boil away more water next time!
I hope that helps <3
I’m sorry to hear about your mom’s passing also. It’s hard to be left behind, I know. I’ve made blackberry jelly more this year than ever. My neighbor gave me 5 gallons of berries. This is what I’ve learned:
You don’t have to use pectin, cut an apple or two up with the berries, they contain pectin as do the berries.
Also add a squeeze of lemon juice.
After extracting your juice mix it with equal amounts of sugar – 5 cups of juice, 5 cups of sugar for example
Boil this combo for a few minutes and then –
Drop a spoonful of jelly on a saucer you’ve had in the freezer and push it with your fingernail. If it wrinkles up, it’s ready to put in jars. If it doesn’t cook a little longer.
You all are so sweet! This has been a hard time for me. My mom and I started canning together in 2011. I’m pretty confident on everything we had done except our blackberry jelly. My family has a rich tradition of canning and preserving. Thank you, ladies, for being my proxy mom while I work through this. It means the world to me. God Bless!
<3 <3 <3 I'm glad we could be here!
Husband makes an incredible blackberry pie. I made blackberry ice cream to go with it. Just didn’t have enough blackberry flavor to make it worth the while to do it again.
I followed the recipe ended up with BlackBerry syurp
If you still have it, just pop it all back into a pot and keep boiling! If you increase the recipe size it will need to be boiled until you pass a gelling test with a spoon.
Dip a spoon in the jelly and let it cool for about 30 second, then run your finger across the spoon… does it leave a line? If so, they you are good to stop boiling!
If not, keep boiling out the water until it thickens more.