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So really try to mash as much juice as possible out of the berries. Pour the wild blackberry juice into a large pot and add 1 box of Sure-Jell and 1 tsp of butter. The butter will help reduce the foam as the liquid heats up. Bring to a full rolling boil. Stir continually. Add sugar and return to a full rolling boil.
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Add sugar and butter to prevent foam. Bring back to boil, stirring for 1 minute. Quickly ladle hot blackberry jelly into 4-hot, sterilized pint jars, leaving ยผ-inch of headspace. Wipe the rims of the jars and add lids that have been washed and dried. Add screw bands and tighten until fingertip-tight.
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Ladle jelly into hot, sterilized containers, one at a time. Fill to within 1/8 inch of top if using self-sealing lids. Wipe rim of jar or glass with a clean damp cloth. Immediately place a hot lid and ring on top of the jar; tightly screw the ring on the jar. Processing the jelly: Place jars on the elevated canner rack.
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4 1/2 cups sugar. 1 box Sure-Jell Pectin (1.75 oz) Add the pectin to the juice (but not the sugar), and bring it to a boil on the stove. Once it's boiling hard, add the sugar. Boil hard for 1-2 minutes, then pour into prepared jars leaving 1/4 inch headspace. Yield should be right around 5 half-pint (8 oz) jars.
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Lightly smash the berries with a potato masher or large spoon. Maintaining a steady boil, cook berries for 20 minutes. Place a large bowl beneath a fine-mesh strainer (or a regular strainer lined with several layers of cheesecloth). Save the juice and discard the berry remnants and seeds. Measure the blackberry juice.
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Making Blackberry Jelly: Step by Step. I follow the recipe for blackberry jelly on the insert of Sure-Jell less or no sugar needed pectin. The box will say that specifically. I like this variation better than the original Sure-jell pectin because it is still sweet but the blackberry flavor stands out more.
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Place the blackberry puree in a large pot and add the sugar and lemon juice. Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer. Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.
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Gently place the fruit and juice into the jelly bag or tea towel and leave to drip overnight. Do not be tempted to squeeze the bag at any time as this will make the jelly cloudy. Measure the juice. For every 2 1/2 cups of juice, use 1 pound of sugar. Place the juice and sugar into a preserving pan and stir until all the sugar has dissolved.
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Stir constantly with a large spoon until it boils. Boil for 3 minutes. Add sugar to the boiling blackberries.Once the berries have boiled 3 minutes, slowly add all the sugar while stirring constantly. Cook the berries and sugar together.Bring the mixture to a boil again, while continuing to stir constantly.
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Prepare the blackberries: Sort and rinse blackberries; pulse in a blender or food processor until finely chopped. Press through a strainer or cheesecloth to remove seeds. Step 2. Cook jelly mixture: Cook, stirring constantly, over medium-high heat until sugar dissolves. Add pectin, boil and cook, stirring, 5 minutes until thickened.
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Add pectin, lemon juice and butter to pot, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil. Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly. After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
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Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ยฝ for 10-15 minutes. Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar.
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Instructions. Wash the blackberries and put them in a large pot with the water. Mash the fruit and cook for 20 minutes on medium-medium/high heat. Stirring occasionally to make sure the fruit doesn't stick to the bottom. Strain out the juice. Save the juice and discard the seeds and skins.
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Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only). Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
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Mash the berries in the pan lightly with a potato masher. Set the heat to medium-low and bring the pan to a simmer. Simmer the blackberry jam for at least 30 minutes, stirring regularly to avoid sticking, burning, and foaming. Turn the heat to low as the foam starts to reduce.
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Remove from heat and skim off any foam. Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly. Process in a hot water bath for 5 mins or use the inversion method. NOTE: All instructions are included with pectin. Save any left over juice for a second batch.
