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Blackberry jelly (with liquid or powdered pectin) — NCHFP
Ingredients
- 4 cups blackberry juice (about 3 quart boxes berries)
- 7 1/2 cups sugar
- 2 pouches liquid pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare juice. Sort and wash fully ripe berries; remove any stems or caps. Crush berries and extract juice. To make jelly. Measure juice into a kettle. Stir in sugar.
- Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
- Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Blackberry Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 8–9 half-pints.
Tested source
Preparation timeline
Extract and measure blackberry juice; bring juice and sugar to a full rolling boil; add liquid pectin; boil hard 1 minute; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jelly bag, jar lifter, funnel, and preserving kettle.
Visual method guide
- Prepare and measure ingredients exactly.
- Cook to the source’s boil or set endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use the liquid pectin and exact juice-to-sugar proportions specified in the recipe card. Powdered and liquid pectin are not directly interchangeable.
About this recipe
A clear blackberry jelly prepared from extracted juice and liquid pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Extract juice without squeezing the jelly bag if clarity is important.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Serve with toast, scones, cheese, or use as a glaze.
FAQ
Can powdered pectin be substituted measure-for-measure? No. Follow the specific tested formulation for the pectin type used.
Recipe context and comparison
Unlike blackberry jam, this jelly removes seeds and pulp; unlike no-added-pectin jelly, it uses commercial liquid pectin.
Troubleshooting
For a clean set, reach a full rolling boil before and after adding pectin and time the hard boil accurately.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
How much of the main ingredient should I grow?
8–15 lb of blackberries per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.