Blackberry Jelly

There’s just something about September that feels like the perfect time to bring out the mason jars, dust off the canning pot, and savor the last fruits of summer. For us, nothing says changing seasons quite like the sweetness of fresh blackberries. This Blackberry Jelly recipe is simple, nostalgic, and just the right way to hold onto those end-of-summer flavors while welcoming crisp autumn mornings. Spread it on a warm biscuit, drizzle it over pancakes, or tuck it away as a thoughtful homemade gift. 

This jelly recipe specifically calls back to The Harris Sisters' childhood when we would pick blackberries on our great-grandparents' farm. When I started growing a little blackberry patch in our backyard, I knew exactly what I wanted to make with our first harvest. And I'm sharing that recipe with you today.

If you have never used a water bath canning method to can jams or jellies before, you'll want to read the complete instructions online before you start making your Blackberry Jelly. 

Blackberry Jelly for Canning

To Make Juice

4 cups blackberries

4 cups water

To Make Jelly

3 3/4 cups of juice

1.75 oz powdered pectin

4 1/2 cups sugar

1/2 Tbsp butter (optional)

6-8 half pint (8 oz.) glass preserving jars with lids and bands

1 piece of food grade cheese cloth

1. Make Juice: Wash the blackberries and put them in a large pot with the water. Mash the fruit and cook for 20 minutes on medium-medium/high heat, stirring occasionally to make sure the fruit doesn't stick to the bottom.
2. Line a colander with cheesecloth and strain out the juice. Save the juice and discard the seeds and skins.
3. Make Jelly: Put the juice, pectin, and butter (if you are using it) back into the large pot. Bring it to a full rolling boil on high heat, stirring constantly. 
4. Add all of the sugar and return to a boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
5. Ladle hot jam into hot jars, leaving 1/4-inch head space. 
6. Follow water bath canning directions to complete the canning process. Process Blackberry Jelly 10 minutes. 
7. Recipe yields 6-8 half pint jelly jars. (I ended up with 7.)

Notes:

I used hand-picked blackberries for this recipe, but you can use wild or store-bought blackberries too. Just make sure your measurements are the same when you start.

If you want to separate making juice and making jelly onto different days, refrigerate the strained juice until you are ready to make the jelly. It will take a little longer to bring the mixture to a boil because you are starting with refrigerated liquid in Step 3.

Jam and jelly recipes are finicky, so these types of things can cause your recipe not to set:

• Doubling the recipe.
• Measuring less than the full amount of sugar listed in the recipe or using a sugar substitute. If you want to use less sugar, use a recipe specifically developed for low sugar. 

As the seasons shift and September brings its cooler mornings, there’s something special about capturing the taste of summer in a jar. This Blackberry Jelly is more than just a recipe, it’s a sweet reminder of Southern traditions, simple pleasures, and the comfort of homemade goodness. Whether you’re enjoying it now or tucking jars away for holiday gifts, we hope this jelly brings a little Southern sweetness to your table all season long.