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Blackberry Jelly Recipe
|Ripe blackberries||2 Quart|
|Sugar||6 Cup (96 tbs)|
|Powdered fruit pectin||6 Ounce (1 Box)|
Serving size: Complete recipe
Calories 6010 Calories from Fat 82
% Daily Value*
Total Fat 10 g15%
Saturated Fat 0.35 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 359.2 mg15%
Total Carbohydrates 1546 g515.4%
Dietary Fiber 114.9 g459.6%
Sugars 1291.3 g
Protein 27 g53.6%
Vitamin A 81.1% Vitamin C 662.3%
Calcium 57.3% Iron 91.4%
*Based on a 2000 Calorie diet
Squeeze out the juice and measure 3 cups juice into a large pan.
Add the sugar to the juice, stirring to mix well.
Mix 3/4 cup water and the fruit pectin in a small saucepan and bring to a boil.
Boil for 1 minute, stirring frequently.
Add to the sweetened blackberry juice and stir for about 3 minutes.
Pour quickly into hot sterilized jars and cover immediately with tight lids.
Let stand at room temperature until set.
Store in the refrigerator if jelly will be used within 2 or 3 weeks.