Blackberry Jelly

Blackberry jelly is a sweet way to treasure the flavor of summer-fresh blackberries all year long. After all, there's nothing more refreshing than snacking on fresh blackberries in the warm summer months. These beloved berries will stain your fingers a deep purple and leave trails of juice dribbling down your chin.

We love incorporating blackberries into melty cobblers (topped with vanilla ice cream, of course), layering them into summer trifles, baking them into pies, or eating the berries fresh, straight out of the baby-blue farmers' market crate. As a jelly or jam, the dark berry is also a staple ingredient in some of our favorite winter dishes, like Blackberry Jam Cake.

Sugar is the key ingredient to create a good jelly, and since blackberries are naturally slightly less sweet than other berries, the mild fruit makes for an excellent, subtle jelly.

Use this blackberry jelly to top your PB&J, spread it on biscuits, or swirl it into a bowl of Greek yogurt. Store in a mason jar, and tie with a ribbon for a thoughtful homemade gift. You can't go wrong with this simple homemade blackberry jelly.

Blackberry Jam vs. Jelly

Jam and jelly are both typically made with fruit, sugar, pectin, and an optional acid, like lemon juice. While the fruit for jam is cooked down and included in the mix, jelly has a smooth texture. There are no seeds or pulp, resulting in a jelly that’s firm but spreadable, and somewhat translucent in nature.

Ingredients for Blackberry Jelly

To make Blackberry Jelly, you'll need:

• Fresh blackberries: Pick ripe blackberries in the height of the season for the best flavor. These berries are naturally high in pectin, meaning the jelly is sure to set up with a great texture.
• Sugar: It may seem like we're calling for a lot of sugar, but sugar plays a few key roles in jelly-making, including: sweetening the mix, helping with gel formation, and working as a preservative.
• Liquid pectin: Helps the jam "set" for that firm, but spreadable texture.
• Pint jars: For canning and preserving your jelly to enjoy throughout the year.

Powdered vs. Liquid Pectin

If you’ve made your own jam or jelly before, you've probably worked with powdered pectin. Added before the fruit and sugar start bubbling away, powdered pectin works slowly to help thicken and set the jam by the time its finished cooking.

Conversely, liquid pectin is added at the end of cooking, once the delicate balance of fruit and sugar has settled, for a quick gelling affect before the jelly is portioned into jars.

How To Make Blackberry Jelly

Just a few quick steps, and you have blackberry jelly on hand to enjoy for months to come.

• Step 1. 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.
• Step 3. Add to jars: Pour into sterilized jars, and process to seal.

Testing for that Perfect Jelly Texture

Overcooking your jelly or adding too much pectin can mean an overly stiff result. Not sure if your jelly is perfectly cooked? After adding the pectin, test your jelly periodically by placing a spoonful on a cold plate straight out of the freezer. The jelly will set up quickly and you'll be able to check the consistency.

If your jelly is too thick, remove from heat and stir in a splash of water or apple juice to thin lightly before canning.

Editorial contributions by Katie Rosenhouse.