Complete Guide To Make Blackberry Jelly Recipe Sure Jell​

Are you making blackberry jelly recipe sure jell​ using a very long, slow step-by-step method? Stop doing this. I’m here to make this easier and effortless, giving you an instant result within just 2-3 hours. 

Surely know about the sure jell fruit pectin? This is one of the most popular and useful components to make any jam or jelly recipe without having any extra concerns, makes perfect and ready for prolonged use. There are almost different types of jams and jelly in my kitchen, but today I’m deciding to share the blackberry jelly recipe sure jell​ with you guys. Stop scrolling, you get your findings here.

Ingredients

The following ingredients are needed to make your blackberry jam more smoothly and effortlessly:

• 4 cups blackberry juice
• 7 cups granulated sugar
• 1 box Sure-Jell fruit pectin
• 1/2 tsp butter (optional)

Equipment

Gather the all equipment to make your jelly without any disruption:

• Large pot
• Jelly strainer
• Measuring cups
• Canning jars with lids and rings
• Water canner
• Ladle
• Jar lifter

How to Make It?

1. Prepare Blackberries

• Wash all blackberries with neat and clean water. Ripe of all the leaves.
• After washing, drain the water and place the berries in a large pot.
• Mash them gently. 
• Then add enough water to cover the berries (about 1 cup of water for every 4 cups of berries).

2. Extract Juice

• Add the berries and water to a bowl to boil over medium heat. It needs stirring periodically.
• Reduce heat and simmer for 10 minutes.
• Strain the mixture into a jelly strainer to extract juice. You can also let them drip for several hours or overnight for maximum juice extraction. It’s optional.

3. Prepare Canning Jars

• Sterilize jars by boiling them for 10 minutes or running them through a dishwasher in hot water. Keep jars warm until ready to fill.
• Boil the lids for 5 minutes also.

4. Measure Ingredients

• Measure exactly 4 cups of blackberry juice into a large pot.
• Then, add the entire box of Sure-Jell pectin. Stir completely to mix.
• Add 1/2 tsp butter. It helps to reduce becoming the jelly foaming (optional).

5. Cook The Jelly

• Add pectin to the juice mixture and boil over high heat. Stirring constantly.
• Quickly add all the sugar at one time. Stir until the sugars are dissolved.
• Boil for exactly 1 minute. Then remove the mixture from heat.

6. Fill The Ejars

• Flip off any foam from the jelly by using a spoon.
• Add the hot jelly into warm jars.
• Leaving about 1/4 inch of headspace.
• Wipe the jar rims with a damp cloth and seal with lids.

7. Process in Hot Bath Canner

• Place jars in a water bath canner. Ensuring they are covered with at least 1–2 inches of water.
• Boil the water for 5 minutes. Your jelly is ready.

8. Cool and Store

• Carefully remove jars from the canner and let them cool completely.
• Check seals after 24 hours. The lids should not pop when pressed, so the jars are properly sealed.

How to Store?

• Store sealed jars in a cool, dark place for up to 1 year.
• Refrigerate and use any unsealed jars within 3 weeks.

Where to Buy Sure Jell​ Fruit Pectin?

1. Instacart 
2. Wegmans
3. Safeway
4. Giant
5. Amazon Fresh

Is it Okay to Make Blackberry Jelly Without Pectin?

Yes, you can make blackberry jelly without pectin. Blackberries naturally contain some pectin, so when combined with sugar and acid (lemon), they can gel properly. However, the process may take much time and effort also, and you may need to monitor the consistency carefully during cooking.

Here are simple instructions to make blackberry jelly recipes without using pectins.

1. Try to use ripe berries: Ripe berries have higher pectin content.

2. Add lemon juice: Lemon helps to add the natural pectin and enhances the jelly’s flavour.

3. Cook slowly: Let the mixture thicken and wait to become the desired consistency.

4. Test before filling: Place a small amount of jelly on a chilled plate and see if it sets.

Frequently Asked Questions

Q1. Can I replace sugar with honey?

Ans: Yes, but the texture may change. Honey can enhance the flavour, but sugar alternatives might not provide the same thickness.

Q2. How long does homemade blackberry jelly last?

Ans: Properly sealed and stored in sterilized jars can last up to a year. Refrigerate after opening and consume within 3 to 4 weeks.

Q3. Why is my jelly not setting?

Ans: This could happen if there is poor cooking time or low pectin levels. Simmer the mixture longer or add pectin to begin the gelling process.