Day 195–Slightly Badass Blackberry Jelly

It is somewhat misleading to call this recipe “jelly”. Jellies are lovely, crystal clear productions that have no pulp or fruit particles visibly present. So this recipe I am presenting to you is not like that. This recipe is a fun, full of itself cousin to true jelly. Think of it as that rogue cousin who shows up at a family funeral with a six pack of beer instead of a pound cake. You know exactly who I’m talking about, don’t you?

While this jelly won’t earn any ribbons for beauty at the State Fair, it is delicious, full of flavor and would be good on a biscuit or on a pork tenderloin. The reason it isn’t crystal clear and sparkling, is because I use a food mill instead of cheesecloth to extract the seeds. This leaves in some of the fruit pulp that makes the jelly opaque instead of clear. I don’t care. When I have blackberries, I’m using every little bit of them I can!

Slightly Badass Blackberry Jelly

8 cups of fresh blackberries
3 tsp. calcium water (this comes with the Pomona Pectin)
3 cups pure cane sugar
3 tsp. Pomona’s Pectin
1/4 cup water

Rinse the berries and put in a nonreactive stock pot. Add the water. Mash the berries with a potato masher and bring to a boil. Reduce heat and simmer for about 10 minutes. Let cool about 5 minutes.

Put a food mill with a fine blade over a large bowl. Fill the food mill half way with the cooled blackberry mixture. Process until there are just seeds remaining and dump the seeds into a container for composting. Continue until you have processed all the berries.

Pour 3 cups of the processed blackberries into the pot and bring to a boil (NOTE: if you have more than 3 cups of processed blackberries, adjust the amounts of the remaining ingredients accordingly).

Add the calcium water and bring to a boil again. Mix the pectin and sugar in a bowl. Add to the boiling blackberries and stir until sugar is dissolved.

Remove from heat and cool for 5 minutes. Scrape off any foam.

Either refrigerate the jelly or ladle into clean, hot half-pint jars and process in a hot water bath for 10 minutes. Turn off the heat and allow jars to rest in the hot water for 5 minutes. Remove from the canner and set aside. Check seals after 24 hours and if seals are good, store for up to 1 year.

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4 Comments

  1. Haha this can be as badass as it wants to be because it sounds delicious 😀

    Cheers
    Choc Chip Uru

    Reply
  2. Sounds like a tasty recipe. I hope to find some time to make jam/jelly 🙂

    Reply
  1. Blackberry Jam and other stories | Lydia Street

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