Low Sugar Blackberry Jelly
Equipment
- 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
Ingredients
- 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
Instructions
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.