Blackberry jam has always been one of my favourite recipes and I wanted to find out what the difference was between blackberry jam and blackberry jelly. After trying this blackberry jelly recipe, it appears that the difference is primarily the absence of seeds in the jelly. I don’t think it is worth the extra step unless the seeds bother you. Usually jellies are a clear bright colour but this blackberry jelly is so dark that you can’t see light through it. Some recipes mix blackberry and apple together to make jelly – that may well give a much lighter hue. I used a few apples because I didn’t have enough blackberries but there weren’t enough to make a difference.
1 kg blackberries (I used frozen)
2 cups water
3 cups sugar, approximately
2/3 cup fresh lemon juice
Combine blackberries and water in a large saucepan, and bring to a boil. Cover, reduce heat and simmer until the blackberries are soft and pulpy (about 25 minutes).
Strain blackberry mixture through large piece of damp muslin or clean kitchen cloth into large bowl. Allow blackberry mixture to drip through cloth for several hours or overnight. Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.
Discard pulp. Measure the strained liquid and add an equal amount of sugar and the lemon juice. Return to a preserving pan. Stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 20 minutes or until jelly sets when tested. Pour hot jelly into hot sterilized jars and seal.
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- Blackberries and a few apples
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- Boil until soft
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- Strain through cloth
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- Measure strained liquid
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- Add equal amount sugar
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- Boil until reaches setting stage
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- Ladle into hot sterilized jars
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- Seal
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- Blackberry Jelly
I must say, I do a lot of of Jams / Jelly’s and a lot other canning. However never made Blackberry Jells.
Your Recipe is by far the easiest to understand and to follow.
Love the simplicity and commonsense.