It is very easy to make blackberry jelly or jam. This jelly is delicious. Once you make homemade, you’ll never go back to store bought.
Blackberry jelly or jam Recipe
8 cups blackberries
7 cups granulated sugar
2 Tablespoons lemon juice

Pour berries and lemon juice into a pot, med/low heat. Mash until soupy. Strain seeds from berries. (Skip this step if making jam). Pour juice into pot, stir in sugar. Med/high heat cook to 221 degrees F/105 Celsius, stirring frequently.
Test thickness by adding a dollop of fruit to a chilled plate. If the fruit runs like juice, it’s not ready. If it stays mostly where placed and moves slowly on plate it is ready.

Ladle into jars, stores in refrigerator for up to a month, freezer for 6 months or canned for a year or more. We’ve used jelly and jam that was several years old and it was still perfect.
Canning: water bath boil for 10 minutes.


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Seed strainer
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Water Bath Canning Set Up
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Canning jelly jars
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