There’s nothing quite like the taste of homemade blackberry jelly spread over warm toast in the morning. This low-sugar version keeps the rich, tangy flavor of fresh blackberries while cutting back on the sweetness, making it a perfect option for those who prefer a more fruit-forward jelly. If you’ve been wondering how to make blackberry jelly with less sugar while maintaining a delicious texture, this recipe is for you!
Low Sugar Blackberry Jelly
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine Western
Servings 4 half-pint jars
Large Saucepan
Potato masher or blender
Fine mesh sieve or cheesecloth
Measuring cups and spoons
Wooden spoon or silicone spatula
Candy thermometer optional, for precise setting
Sterilized glass jars with lids
Canning funnel optional but helpful
- 4 cups fresh blackberries or frozen, thawed
- 1 cup unsweetened apple juice natural pectin helps with setting
- 2 tablespoons lemon juice for acidity and preservation
- 1 1/2 cups granulated sugar or sugar substitute like honey or monk fruit
- 1 package 1.75 oz low-sugar pectin
Prepare the Blackberries
In a large saucepan over medium heat, add the blackberries and apple juice. Simmer the blackberries for about 10 minutes. Stir occasionally and mash them as they soften to release their juices. Once the berries break down and the mixture is juicy, you can proceed to straining.
Strain the Mixture
Pour the crushed berries through a fine mesh sieve or cheesecloth into a bowl to remove seeds and pulp. Press firmly to extract as much juice as possible.
Cook the Juice
Return the strained juice to the saucepan and add lemon juice.
Add Pectin
Sprinkle in the low-sugar pectin while stirring continuously to prevent clumping.
Bring to a Boil
Increase the heat to high and bring the mixture to a rolling boil.
Add Sugar
Stir in the sugar and return to a boil. Continue cooking for 5 minutes, stirring frequently. If using a candy thermometer, the mixture should reach around 220°F.
Test for Doneness
To check if the jelly is ready, place a small spoonful on a cold plate. If it gels and wrinkles when pushed with a finger, it’s done.
Jar the Jelly
Pour the hot jelly into sterilized jars using a canning funnel. Leave about 1/4-inch headspace.
Seal and Store
Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure shelf stability.
Pairings
This homemade blackberry jam alternative pairs wonderfully with fresh biscuits, peanut butter sandwiches, yogurt parfaits, and even as a glaze for roasted meats. It also makes a delightful addition to a charcuterie board!
FAQs
1. What’s the best type of blackberry to use?
Fresh wild or farm-grown blackberries provide the best flavor. If using frozen, make sure they are unsweetened and thawed before cooking.
2. Can I use other sweeteners?
Yes! Honey, agave, or monk fruit sweeteners work well, but they may slightly alter the texture.
3. How long does homemade blackberry jelly last?
Properly sealed jars can last up to a year in a cool, dark pantry. Once opened, refrigerate and consume within three weeks.
