Ingredients
Equipment
Method
- Rinse the fresh blackberries under cool water to remove any dirt or debris.
- In a large saucepan, add the blackberries and gently mash them with a potato masher to release their juices.
- Heat the smashed berries over medium heat (about 350°F) until they begin to bubble, stirring occasionally, about 5 minutes.
- Pour the cooked berry mixture through a fine mesh strainer into a bowl, using the back of a spoon to press out about 3 cups of juice.
- Return 3 cups of blackberry juice to the saucepan and stir in the lemon juice and fruit pectin until fully combined.
- Place the saucepan over high heat and bring the mixture to a full rolling boil, stirring constantly.
- Add the granulated sugar all at once, stir continuously, and boil hard for exactly 1 minute to activate the pectin.
- Remove the saucepan from heat and skim off any foam from the surface with a spoon.
- Carefully ladle the hot jelly into prepared jelly jars, leaving 1/4-inch headspace, then wipe the rims clean.
- Seal the jars with lids and let them cool at room temperature for 12 to 24 hours before storing.
Notes
Measure the sugar correctly — too much can cause the jelly to be overly sweet and too little can prevent it from setting.