Blackberry Jelly without added pectin


Quantity: 4 to 5 half-pints

Jar size: half-pints or pints


4 cups blackberry juice (about 2½ quart boxes of berries and ¾ cup water) 

3 cups sugar 


1. Select about ¼ firm ripe and ¾ fully ripe berries. Sort and wash; remove any stems or caps. 

2. Crush berries, add water, cover and bring to boil on high heat. Stir to prevent scorching.

3. Reduce heat and simmer for 5 minutes.

4. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag.

5. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Extract juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

6. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

7. Measure juice into saucepot. Add sugar and stir well.

8. Boil over high heat until the temperature measures 8°F above the boiling point of water (220°F at sea level), or until the jelly mixture sheets from a metal spoon.

9.  Remove from heat; skim off foam quickly.

10. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

11. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

12. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints        

5 min

10 min

15 min

Source: So Easy to Preserve, 5th ed. 2006