Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
(function(){function p(){var e=document.querySelector(“#post-5058 .entry-content”),s=e&&e.querySelector(“.wprm-recipe-snippet”),n=e&&e.querySelector(“#recipe-quick-nav”);if(e&&s&&n&&s.nextElementSibling!==n)e.insertBefore(s,n)}if(document.readyState===”loading”)document.addEventListener(“DOMContentLoaded”,p);else p();setTimeout(p,250)})();
Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 250 ml jars
- Headspace: 1/4 inch (0.5 cm)
- Processing: 10 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s guidance above that elevation.
Tested/documented source
Bernardin: Berry Jelly — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare canner, jars, lids, and measured ingredients.
- Complete every preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, bubble tool, and thermometer or jelly bag where specified
Visual method guide
- Prepare ingredients exactly as documented.
- Cook to the source’s stated gel or conserve stage.
- Hot-fill and maintain 1/4 inch (0.5 cm) headspace.
- Process under at least 1 inch of boiling water.
Safety essentials
Keep the documented berry-juice, sugar, and liquid-pectin proportions. Use only the berry choices and juice-extraction method specified in the tested card, and do not substitute another pectin type.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
Berry Jelly — Bernardin is a tested Bernardin preserve.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Berry Jelly — Bernardin
Ingredients
- 4 cups (1000 ml) Berry juice
- (For each cup (25 0ml) you'll need 3 to 3-1/2 cups (750 to 875 ml) of raspberries, blackberries, boysenberries, youngberries, dewberries or loganberries)
- 7- 1/2 cups (1875 ml) granulated sugar
- 2 pouches (170 ml) BERNARDIN® 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
- Gently wash and drain berries. Remove caps and stems. In a large stainless steel saucepan, combine berries and just enough water to prevent scorching, about 1/4 to 1/2 cup (50 to 125 ml) water for every 4 cups (1 L) berries. Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat, cover loosely and boil gently, stirring and crushing berries occasionally, just until berries are softened, 5 to 10 minutes. Pour prepared berries into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container.
- Let juice drip undisturbed for 2 hours or overnight to collect juice. For quicker results, squeeze bag; juice may be cloudy. Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside.
- Keep jars hot until ready to use. Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Measure 4 cups (1 L) prepared juice into a large, deep stainless steel saucepan. Stir in all of the sugar. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine.
- Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.
- Quickly pour hot jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim.
- Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.
- Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.
- Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or use with breakfasts, desserts, baked goods, or savory pairings.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented jar size.
Can I change the acid, sugar, or pectin?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
This tested preserve is not interchangeable with an unprocessed refrigerator preparation.
Troubleshooting
Seal failure: Refrigerate the jar. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.