Complete Guide To Make Blackberry Jelly Recipe Sure Jell​

Are you making blackberry jelly 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 1 hour.

If you’re a fan of making delicious jams and jellies, you know how important it is to have the right ingredients. Sure-Jell fruit pectin is the most popular and useful component to make any jam or jelly recipe without having any extra concerns, makes perfect and ready for prolonged use. It’s a kitchen essential for anyone looking to create long-lasting jams and jellies without the stress.

Today, I’m excited to share with you my own blackberry jelly recipe sure jell​. If you’ve been looking for the best way to make this sweet treat then Stop scrolling, you get your findings here! Follow along and make your own batch of homemade blackberry jelly that’s sure to impress.

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.

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

• 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.

Nutritional Information (Per Serving)

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 also take a lot of time and effort, and you may need to monitor 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.

Common Mistakes Needs To Avoid When Preparing Blackberry Jelly

Not Using Enough Pectin

Jelly may not set properly, resulting in a runny or soft texture. Use the recommended amount of pectin for the recipe, and ensure it’s fully dissolved before adding it to the jelly mixture.

Don’t Boil The Jelly For Too Long

Jelly may not be sterilized properly, leading to spoilage. Boil the jelly for the recommended time, usually 1-2 minutes, to ensure it reaches the proper temperature (212°F) and is sterilized.

Using The Wrong Type of Fruit or Fruit That’s Too Ripe

Jelly may not have the desired flavor, texture, or color. For the best flavor and texture, use fresh and ripe blackberries. Avoid using unripe, overripe fruit.

Overcooking The Jelly

Jelly may become too thick, dark, or caramelized. Monitor the jelly’s temperature and texture closely, and remove it from heat when it reaches the desired consistency.

My Own Recommendation!!

I personally tried this amazing, delicious sure- jell blackberry jelly recipe and it was delicious! It had the ideal texture—not too thick, not too runny—and a sweet, tangy flavour. The ingredients were easily accessible, and I had no trouble following the recipe. It turned out nicely when I used lemon juice in place of vinegar as a single ingredient substitution. The jelly was a wonderful present for my friends and family and looked stunning in the jars. All in all, I heartily endorse this recipe!

Frequently Asked Questions