Jam and jelly are both typically made with fruit, sugar, pectin, and an optional acid, like lemon juice. While the fruit for jam is cooked down and included in the mix, jelly has a smooth texture.

To make Blackberry Jelly, you'll need:. Added before the fruit and sugar start bubbling away, powdered pectin works slowly to help thicken and set the jam by the time its finished cooking.

Conversely, liquid pectin is added at the end of cooking, once the delicate balance of fruit and sugar has settled, for a quick gelling affect before the jelly is portioned into jars.

Just a few quick steps, and you have blackberry jelly on hand to enjoy for months to come. Overcooking your jelly or adding too much pectin can mean an overly stiff result. Not sure if your jelly is perfectly cooked? After adding the pectin, test your jelly periodically by placing a spoonful on a cold plate straight out of the freezer.

The jelly will set up quickly and you'll be able to check the consistency. If your jelly is too thick, remove from heat and stir in a splash of water or apple juice to thin lightly before canning.

Editorial contributions by Katie Rosenhouse. packages liquid pectin. Sort and rinse blackberries. Pulse blackberries in a blender or food processor until finely chopped. Press through a fine wire-mesh strainer or cheesecloth to remove seeds. Cook blackberries and sugar in a heavy medium saucepan over medium-high heat, stirring constantly, until sugar dissolves.

Stir in pectin, and return to a boil; boil, stirring constantly, 5 minutes or until mixture thickens. Remove from heat, and skim off foam with a metal spoon. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes. Add Photo 6. Prep Time:. Jump to Nutrition Facts. Recipe Tip If you like it really hot, add one more pepper. I Made It Print. Nutrition Facts per serving 43 Calories 11g Carbs.

Add Your Photo. Photos of Blackberry Jalapeño Jelly 01 of Photo by Allrecipes Member. Photo by nelliemom. Photo by P's Paso Kitchen. Photo by Jessica. Photo by Kathy. Newsletter Sign Up.

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Jams and Jellies Blackberry Jelly. Yield: Makes about 7 x ml jars Prep Time: minutes Processing Time: 10 Minutes Difficulty: Intermediate. Ingredients: pints 2.

Directions: Place 7 clean ml mason jars on a rack in a boiling water canner. 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 °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.

Wash and thoroughly crush blackberries. Simmer 5 minutes, covered. Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container.

Let juice drip undisturbed, at least 2 hours or overnight. For quicker results, squeeze bag; juice may be cloudy. Stir in lemon juice and all the sugar. Over high heat, bring mixture to a full rolling boil that cannot be stirred down.

After adding the pectin, test your jelly periodically by placing a spoonful on a cold plate straight out of the freezer. The jelly will set up quickly and you'll be able to check the consistency. If your jelly is too thick, remove from heat and stir in a splash of water or apple juice to thin lightly before canning.

Editorial contributions by Katie Rosenhouse. packages liquid pectin. Sort and rinse blackberries. Pulse blackberries in a blender or food processor until finely chopped. Press through a fine wire-mesh strainer or cheesecloth to remove seeds.

Cook blackberries and sugar in a heavy medium saucepan over medium-high heat, stirring constantly, until sugar dissolves. Stir in pectin, and return to a boil; boil, stirring constantly, 5 minutes or until mixture thickens. Remove from heat, and skim off foam with a metal spoon.

Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

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Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Food and Recipes Side Dishes Sauces and Condiments Jams, Jellies and Preserves. By The Southern Living Test Kitchen has been publishing recipes since , four years after the first issue of Southern Living Magazine appeared on newsstands.

Southern Living Test Kitchen. Southern Living's editorial guidelines. Trending Videos. Active Time:. Directions Prepare blackberries: Sort and rinse blackberries. 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 °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.

Wash and thoroughly crush blackberries. Simmer 5 minutes, covered. Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let juice drip undisturbed, at least 2 hours or overnight.

For quicker results, squeeze bag; juice may be cloudy. Stir in lemon juice and all the sugar. 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. 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. Cover canner and bring water to full rolling boil before starting to count processing time.

At altitudes up to ft 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. PRINTER FRIENDLY RECIPE. ca A subsidiary of Newell Brands Canada ULC. Rating 0 Stars 1 Star 2 Stars 3 Stars 4 Stars 5 Stars.