Blackberry Jelly Recipe

Blackberry Jelly Recipe

You need the cooking/crab apples and lemon in this Blackberry Jelly Recipe as, at best, blackberries have only medium pectin and acid content and the late ones are decidedly lacking in both.

Have some pectin stock at hand in case it fails the pectin test.

Ingredients for Blackberry Jelly:

  • 4 lbs (1.8 kg) blackberries
  • 1 lb (450 g) cooking or crab apples
  • Juice of 1 lemon
  • 1¼ pints (1 litre) water
  • ¾ lb (338 g) sugar per pint of juice obtained.

Method for Blackberry Jelly:

  • Wash and wipe the apples, cut into quarters, but do not remove the skin or core.
  • Wash and drain the blackberries and pick over to remove any unsound fruit and stalks.
  • Put the apples into a pan with the water and lemon juice and stew until pulpy.
  • Add the blackberries and continue stewing until the blackberries are soft.
  • Test for pectin.
  • Turn into a jelly bag and leave overnight to strain.
  • Measure the juice and heat in a pan.
  • Add ¾ lb (338 g) warmed sugar to each pint of juice, stirring until all the sugar has dissolved.
  • Bring to the boil and boil rapidly until the jelly sets when tested.
  • Remove the scum.
  • Pot and seal whilst still hot.

General Information on Making Jelly Preserves

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Posted in Val's Preserves, Jellies, Fruit, Vegetarian Recipes, Blackberries, All Recipes
12 comments on “Blackberry Jelly Recipe
  1. Lorna Baxter says:

    What a fantastic website with such terrific ideas for vegetables and fruit. My friend has an orchard and at this time of year has an abundance of apples and I wanted this year to do something different with this wonderful "free" supply. I am going to have a go at some herb jellies, and apple jams. Then I am going to go through the individual vegetable recipe ideas, which should keep me out of trouble until at least spring.

  2. Val says:

    I’m envious if your friend has got some bramleys! I can never get enough of them. Glad you liked the site, it’s always nice to have such positive comments.

  3. Sue Holmes says:

    I’ve been puzzling over what “mease” the juice could possibly mean.
    I’m guessing it should say “measure” the juice.

    The only definition I can find in the dictionary for Mease is “five hundred herring” and I’m sure it’s nothing to do with that!!!

  4. Val says:

    Duly altered!

  5. Dianne B says:

    Just made the blackberry jelly and it is fab – a true taste of summer. Was a bit impatient and didn’t set properly at first but i reboiled and it has now set a treat. First time making a fruit jelly and a bit of a learning curve but so worth it.

    Will be trying the runner bean recipes next as the glut commences.

  6. Rosie says:

    I made the jelly for the first time and am thrilled with the results. We experimented with the residue in the jelly bag by pressing it through a sieve. Result: an intensely smooth and well-flavoured puree. Labour-intensive but worth the effort! Great website – only recently found you. Have tried beetroot pickle recipes too and am really pleased with those. Thank you!

  7. Jo Beauchamp says:

    Can I use frozen blackberries?

  8. Val says:

    Yes you can but allow an extra 10% fruit to sugar to make up for the loss of pectin caused through freezing (ripe blackberries are low in pectin anyway). It may be as well to up the amount of apple or use jam sugar.

  9. Emily says:


    I was wondering how many mls of jam this would make? I have 12 190ml jars to fill!

    Emily x

  10. Val says:

    It’s difficult to estimate the yield from any jelly as it depends on the amount of juice extracted.

  11. Gill Higgs says:

    Brilliant web site, fantastic recipes.

  12. jaydee says:

    How does one test for pectin as is implied in the instructions? Complete novice at this game, thanks.

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