Last year, I purchased a raspberry and blackberry plant.  I also dug up several wild blackberry plants and  planted all of them in a nice neat row.  This year has yielded enough blackberries to make several pints of jelly and some juice to make blackberry lemonade and blackberry cupcakes.

I have Blackberry, Vanilla Blackberry, and Jalapeno Blackberry Jelly pictured above.

If you have access to blackberries and would like to make some jelly, check out the recipe below.

I thought all jelly recipes were the same since each state not to adjust the amount of sugar, water, pectin, etc.  I usually just use the Ball Blue Book for all canning but have recently started using the packet instructions that come inside of my sure-jell.  It gives instructions for smaller batches and works perfect for me.


I try to make canning as simple as possible and this includes getting the juice. I wash my berries, place them in a pot, cover with water, and heat until I feel like all of the just as been release from the berries.  Usually 10 minutes at a low simmer.

I then take my pot of berries and  use a sieve over a large container, cover it with cheesecloth, and pour in the berries.  Once the juice has quit running, I will smash the berries in a last attempt to get as much juice as possible.

That’s it.  You can refrigerate it for a few days if you want to use it in cooking or drinks.  For long term storage, you can put it in a freezer bag and keep it in the freezer until ready to use.



Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepan.

Stir pectin into juice in pan.  Bring mixture to full rolling boil (boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat.

Skim off any foam. (If you will let the jelly sit for a couple of minutes, it is easier to remove the foam).  I use carefully run my spoon over the top of the jelly and try to push it into a small area (see above photo) which makes it easy to remove.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids.

Process 5 min.


Stir in 2 teaspoons of vanilla extract (add more or less to taste).  If you are unsure about how much you want – try using only 1 teaspoon.  I add the vanilla once I remove the pot from the heat and before I skim the foam.


I don’t like anything hot but with that being said, I love using blackberry ~ jalapeno jelly on baked pork chops,chicken, and even roast.  I have read that is is great with cream cheese and on crackers.

If you like things with a little kick – add about 4 large jalapeno peppers, remove seeds, and chopped .   Add to pot with the juice and pectin.  I didn’t add but 2 small peppers.  It’s your jelly so make it how you like it.

Don’t forget to pick up any Canning Supplies you need for this year’s harvest!

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