» »

Easy Blackberry Jelly - Anytime of Year!

By | Updated on June 13, 2026 4.95 from 39 votes This Easy Blackberry Jelly recipe yields delicious, shimmering clear jelly that's perfect for toast, scones, biscuits, bagels, crumpets, etc. with a super simple technique!

This post may contain affiliate links. For more information, see our .

This Easy Blackberry Jelly recipe yields delicious, shimmering clear jelly that's perfect for toast, scones, biscuits, bagels, crumpets, etc. with a super simple technique!

As I was deciding earlier this week which recipe to post today, I came across the pictures for this Easy Blackberry Jelly. We actually did the photoshoot for this jelly a few weeks ago and I'd forgotten how cheerful the jam looked. Just gazing at the pictures made me smile. I thought you could, perhaps, use a smile today too, so here we go!

In addition to being bright and cheery, this Easy Blackberry Jelly is so... delicious. It makes a piece of warm bread, toast or a pb&j sandwich seem like a gourmet treat. (Of course, that can be a problem because it's really difficult to stop at one!)

I got the idea for this Easy Blackberry Jelly a few weeks ago when one of our local grocery stores had really nice looking cartons of fresh blackberries on sale for $1.19. I couldn't pass that up and proceeded to fill up my basket with little boxes of the beautiful glistening fruit. I wasn't sure how off-season fruit would do for jam/jelly, but I thought it would be worth a try.

Will this recipe work with frozen blackberries?

It turned out so wonderful that I thought I'd try another batch with frozen blackberries, and again, the results were fabulous!

A great gift!

How fun it's been to be able to pass on pretty little jars of this Easy Blackberry Jelly to family, friends and neighbors. I designed a colorful little label that can be attached to the lid or side of the jars to add an extra little pizzazz.

Get your free printable labels...

Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.

I had to laugh when I was making this jam as it made me think about something my mom always said. She was a tried and true homemade cook and was, in particular, very proud of her homemade jelly. She would always say, "... and there's not a drop of water in this jelly!". Her technique would involve cooking the berries, then meticulously wrapping them up in a cheesecloth sack. The sack of cooked berries would be hung on a nail or cupboard door and the juice would drip into the bowl, drop-by-drop-by-drop, often taking all day or overnight before enough of the precious juice would be extracted.

I think the method used for this Easy Blackberry Jelly yields just as delicious results without all the fuss. This is how it works: combine blackberries and water (sorry, mom!). Bring the mixture to a boil and smash the berries a bit with a potato masher or large spoon then let it cook away for about 20 minutes. By this time, most of the extra water has been evaporated and you're left with mostly juice and cooked-down fruit.

Strain the mixture through a fine strainer into a bowl until most of the juice is extracted (this takes 5-10 minutes, tops!). Combine the juice with a box of powdered pectin (I use SureJell) and bring it to a boil. Add the sugar and cook until it's boiling. Once the mixture's boiling, stir, stir, stir, for one minute and, voila! You're pretty much done except to pour the clear, shimmering juice into clean, waiting jars - and, of course, stand back to admire.

I think this technique is quite genius but I can't take the credit myself. I found the recipe on the website. I'm pretty sure my mom would have flipped had she known how easy making jelly could be!

What's the difference between jam and jelly?

Some people use these terms interchangeably, but that's not really correct. I think sums up the differences very concisely: "Jelly is a clear fruit spread made from cooked fruit juice and sugar, and possibly pectin, which helps it gel and thicken. ... Jam is a thick spread made from fruit juice, chopped, crushed, or puréed fruit, and sugar. Pectin may also be added to help it gel, but jams are usually looser than jellies."

How do you store this blackberry jelly?

There are a few options for storing this jelly. It's good in the refrigerator for 3-4 weeks. For longer storage, I like to freeze it, as I have a refrigerator and freezer in my garage. Freezing is the easiest way to keep the jelly for an extended period of time. The other option is to use the hot water bath method. This takes a little extra time but ensures that the jelly is shelf-stable before it's opened. Both the freezer or the hot water methods work well for this blackberry jelly.

A never-fail jelly

Because blackberries are super high in pectin, this Easy Blackberry Jelly always sets up nicely. What is pectin? Pick Your Own describes it as "a naturally occurring substance (a polysaccharide) found in berries, apples and other fruit. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies." Jams and jellies made from fruits that are low in pectin can be a little unpredictable when it comes to setting. Not this Easy Blackberry Jelly, it comes out perfect every time!

I hope you've bookmarked some recipes from our recent  post. This Easy Blackberry Jelly will pair so nicely with any of these recipes. Just be warned though, once you start making homemade bread and jam or jelly, you will never want to go back to store-bought (even if you did, you're family/friends aren't going to let you)!

Café Tips for making this Easy Blackberry Jelly

• This recipe calls for one box of . SureJell is powdered pectin and can be found in most grocery stores with the jam/jelly making supplies (jars, bands, lids, etc.). It seems that every grocery stocks the jam/jelly making supplies in a different section of the store so you might need to ask.
• Don't try to adjust the amounts of ingredients in this recipe. Making jams and jellies with pectin is an exact science and each recipe is designed around the amount of natural pectin that is in a given fruit. If you increase or decrease any of the ingredients you may end up with jam that either is too loose or too stiff.
• Most jam/jelly recipes call for measuring the sugar in a separate bowl and then adding it to the berries. The only reason for this is that if you get interrupted while measuring and forget where you were, you haven't ruined the whole batch.
• The recipe instructs "bring the mixture to a rolling boil". What does that mean? A rolling boil is one that can't be stirred down, even when you stir, it continues to boil.
• It might seem a little odd, to include a half teaspoon of butter in this easy blackberry jelly recipe. The small amount of butter helps to prevent a lot of foam from developing when the juice/sugar mixture boils. If you finish boiling the jam and you still see foam, you can always pour it through a fine-mesh strainer one more time.
• If you're using frozen blackberries, don't worry about smashing the berries in step 1 of the recipe. When frozen berries thaw, they're already broken down enough.
• You'll need a for this recipe to strain the blackberry pulp from the juice. A regular strainer's holes are too large and you'll end up with fruit in the jelly and it won't be nice and clear. A fine-mesh strainer is a great kitchen tool to have and you'll find you use it for lots of things. If you're in a pinch and don't have a fine-mesh strainer, another option is to line a regular strainer with several layers of cheesecloth
• When straining the juice, make sure the bowl underneath is large enough so that the strainer won't be sitting in the juice.
• As I mentioned above, if you'd like our labels for your jelly, just leave a comment below and I'll send you the printable PDF.

Thought for the day

We have this Hope as an anchor for the soul, firm and secure. Hebrews 6:19

P.S. Did you notice the pretty butter decked out with edible flowers? I call it Beautiful Butter. We've got a post coming up that will share exactly how it's done, easy tricks and tips and a section on common edible flowers. It's a really fun way to add a little pizzazz to a family meal or a dinner party!

If you enjoyed this recipe, please come back and leave a star rating and review in the comment section below! It's so helpful to other readers to hear other's results and ideas for variations.

Scroll Down for the Recipe - or Save It to Your Inbox

We'll email you the recipe so it's easy to save, print, or share.

SUBMIT

Easy Blackberry Jelly - any time of year!

This Easy Blackberry Jelly recipe yields delicious, shimmering clear jelly that's perfect for toast, scones, biscuits, bagels, crumpets, etc. with a super simple technique! 4.95 from 39 votes Prep Time 15 minutes minsCook Time 25 minutes minsTotal Time 40 minutes mins Servings 112 1 tablespoon servingsCalories 34 Cook ModePrevent your screen from going dark

Ingredients US CustomaryMetric .5x1x2x

To make the blackberry juice:

• 5 cups fresh blackberries, 6-7 of the small cartons of blackberries or 2 pounds of frozen berries
• 4 cups water

To make the jelly:

• 3¾ cups blackberry juice
• 4½ cups sugar
• 1 ¾ ounces SureJell, dry pectin
• ½ teaspoon butter

Instructions 

To make the blackberry juice:

1. Combine the berries and water in a large pot over medium-high heat and bring to a boil. Lightly smash the berries with a potato masher or large spoon.
2. Maintaining a steady boil, cook berries for 20 minutes.
3. Place a large bowl beneath a fine-mesh strainer (or a regular strainer lined with several layers of cheesecloth). Save the juice and discard the berry remnants and seeds.

To make the jelly:

1. Measure sugar In a medium-size bowl. Set aside.
2. Measure the blackberry juice. You should have close to 3 ¾ cup. If you are a bit short add water to measure 3 ¾ cups. If you have more than 3 ¾ cup, save the extra juice for another use.
3. Combine juice and pectin in a 6 to 8 quart sauce pot Stir well to combine.
4. Add the butter and bring the mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, stirring frequently.
5. Add the sugar and stir well.
6. Return to a rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam.
7. Quickly ladle into the prepared jars to within ⅛ inch of top. Wipe jar rims and threads with damp cloth. Cover with lids lids. Allow the jelly to sit at room temperature for 24 hours then refrigerate (for 3-4 weeks) or freeze (for 4-5 months).
8. If using the hot water bath method, begin processing right after filling the jars, using . There's also a table in the NOTES section of this recipe indicating the processing time for this jam.

Notes

See Café Tips above in post for further instructions and more detailed tips. Recipe yields 7-8 cups. Processing times for Blackberry Jelly from

Nutrition

Calories: 34kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 10mgFiber: 1gSugar: 8gVitamin A: 14IUVitamin C: 1mgCalcium: 2mgIron: 1mg We love seeing what you made!Tag on Instagram for a chance to be featured. Course: Jams & JelliesCuisine: American

The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change.

Shop Our Café Loves

We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!

Post navigation

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a comment and star rating Do you have a cooking question? Leave your comment below and let me know how I can help. Did you love this recipe? Just click on the stars to leave a rating! Leave a comment and star rating Do you have a cooking question? Leave your comment below and let me know how I can help. Did you love this recipe? Just click on the stars to leave a rating!

Comment *

Send me an email notification when someone replies to my comment

Name *

Email *

I have read and accepted the *

Δ

This site uses Akismet to reduce spam.

423 Comments

1. Susan says:

   Hi Chris, again.
   I forgot to add that I can’t wait for the Beautiful Butter post so I can make that as well!
   Hope you are having a great weekend.
   Many thanks,
   Susan

2. Susan says:

   Hi Chris,
   I’d like to make this as jam instead of jelly and also want to can it for longer shelf life.
   Can you please tell me what the changes would be? I like to see the fruit in the jam so that’s another reason for making canned jam.
   Also, could you please send the beautiful labels?
   Many thanks, as always.
   Susan

   1. Chris Scheuer says:

      Hi Susan, this recipe won't convert well to jam but we have this one that's suitable for storing in the refrigerator/freezer but not for canning:
      I don't have a blackberry jam on the site right now that is suitable for canning.

3. Marie says:

   Delicious! I would love the printable labels please!
   Marie

   1. Trish @ The Café Sucre Farine says:

      Thanks for the great review, Marie! So glad to hear how well this jelly turned out for you. The labels are on the way to your inbox - Enjoy!

4. Jill says:

   I have a freezer full of wild blackberries that I need to use before they are in season again. I am excited to use your recipe as it looks simple and delicious.
   Would you please send me the blackberry labels so my jars
   look pretty? Thank you!

   1. Trish @ The Café Sucre Farine says:

      Hi Jill, Thanks for your kind comments! We'd love to hear how this recipe turns out for you using your wild blackberries - sounds delicious! The labels are on the way to your inbox - Enjoy!

5. Angela Kirk says:

   amazing and so easy, thank you, will enjoy doing all sorts of things with this.
   What would you say is the life of a jar once made?
   Please could you send the pdf for rhe labels too thanks. A.

   1. Trish @ The Café Sucre Farine says:

      Hi Angela, Thanks for the excellent review! So glad to hear how well this recipe turned out for you. This jelly is okay to keep stored in the refrigerator for 3-4 weeks. If you'd like to keep it longer than that, we recommend freezing it. The labels are on the way to your inbox - Enjoy!

6. Gladys says:

   I can really appreciate the shorter time it takes to make the Blackberry Jam, can really fit this into my weekend.
   I would love the blackberry jam label please.

   1. Trish @ The Café Sucre Farine says:

      Hi Gladys, So glad to hear how much you like this recipe! The labels are on the way to your inbox - Enjoy!

7. Jacki M. says:

   I make this easy blackberry jelly every year! And LOVE it!
   How do I get these labels - spread the love - blackberry jelly.

   1. Trish @ The Café Sucre Farine says:

      Hi Jacki, Thank you for the kind review! The labels are on the way to your inbox. So wonderful to hear that you're spreading love with this recipe - Enjoy!

8. Mary H says:

   The recipe was so fun to make!!!
   Please send labels 💝

   1. Lindsay @ The Café Sucre Farine says:

      So glad to hear that, Mary!

9. Ruth says:

   I am just preparing to make this recipe with the abundance of wild blackberries around me, so I can't rate it yet. I would love the labels, please

   1. Lindsay @ The Café Sucre Farine says:

      Sending them your way, Ruth!

10. Gail Parnell says:

    Chris, I have made many of the freezer jams (using your recipes), just haven't tried Jelly. I am so excited to try this jelly recipe. I would love your labels and thank you so much for all you do to help us with good, healthy eating!. Blessings,

    1. Lindsay @ The Café Sucre Farine says:

       So glad to hear that, Gail! We are happy to send the labels.

11. K says:

    Blackberries are some of my favorite fruit! Please send the pdf for the labels.

    1. Lindsay @ The Café Sucre Farine says:

       Sure, K!

12. Kaye Foshee says:

    It was a super easy and delicious recipe. Thanks for sharing! I love the fact that I actually made jelly!

    1. Lindsay @ The Café Sucre Farine says:

       Thanks for letting us know, Kaye!

13. Rita says:

    Could you send me the link for your labels. Im making your blackberry jelly now. Cant wait to try it on a warm piece if toast.

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Rita!

       1. Jo Ann Allen says:

          Could you send labels for jelly please?

          1. Lindsay @ The Café Sucre Farine says:

             Sure, Jo Ann!

14. Janice Baker says:

    I just made this jelly. Had lots of juice left over, so will keep in the freezer for the next batch. Would love to get the labels. Thank you.

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Janice!

15. Dotti says:

    May I have the labels please. Thanks

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Dotti!

16. sheila says:

    I would love the labels please.

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Sheila!

17. K says:

    I love blackberries! Please send the pdf for the labels. Thank you in advance.

    1. Lindsay @ The Café Sucre Farine says:

       Sure, K!

18. Laurie Cottrell says:

    I would love the labels please!

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Laurie!

19. Debbie says:

    Great gift idea! Please send me the labels.

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Debbie!

    2. Vikki Counts says:

       I would like the labels please and thankyou 💐

       1. Lindsay @ The Café Sucre Farine says:

          Happy to send them, Vikki!

20. kathy rogers says:

    Just made fresh blackberry jelly...please send labels! Thank you so much!

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Kathy!

21. Liisa says:

    It's blackberry season here in beautiful B.C. Just made a batch of jelly - perfect recipe! Please send PDF labels with thanks, Liisa

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Liisa! Sending the labels your way!

22. kimmackay3@gmail.com says:

    please send some labels. I want to try this lovely recipe,

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Kimma!

23. MARLA says:

    I SET A NEW GOAL TODAY. I'M GOING TO TRY ALL YOUR JELLIES AND GIVE THEM AS A SET FOR CHRISTMAS. YES, STARTING MY GIFTING EARLY AND WHILE BERRIES ARE STILL IN SEASON. I'D LOVE YOUR LABELS BUT HAVEN'T FIGURED OUT HOW TO APPLY FOR THEM.

    1. Chris Scheuer says:

       Hi Marla, that sounds like a really fun project. Regarding the labels, we're happy to send any of them. We just request that you leave a comment on each individual post for which you'd like the labels. That's how we stay organized!

24. Mary says:

    This is delicious. How long does it last in the pantry?

    1. Lindsay @ The Café Sucre Farine says:

       Thanks, Mary! This is a freezer jelly recipe and is not shelf stable. You need to store it in the freezer or fridge.

25. Vanessa wall says:

    I wonder if the blackberry jelly recipe could be made withe the pink box of sure jel (lower sugar) or even clear jell (cook type). I would also love the printed lables for it.

    1. Chris Scheuer says:

       Hi Vanessa, to ensure success, you would need to go with the directions on the box of pectin that you use. If it's not the regular SureJell, do not use this recipe. We'll be happy to send the labels.

       1. Daryl says:

          Would love your label's..

          1. Lindsay @ The Café Sucre Farine says:

             Sure, Daryl!

26. Ansley says:

    Please send labels!

27. Barbara says:

    Love this simple recipe. It’s almost exactly as my mamas was. I would love the label for this jelly. Plz keep sharing your great recipes with us. Barbara

    1. Lindsay @ The Café Sucre Farine says:

       Thanks, Barbara! Sending the labels your way.

28. Tammi Welch says:

    This was a great recipe. So easy & yummy!! I followed recipe exactly even though I thought it was A LOT of sugar lol. It came out delicious & I've gotten compliments from everyone I gifted a jar to. I doubled it as we have an abundance of berries this year and it still came out perfect! This recipe went into the family recipe book!

    1. Lindsay @ The Café Sucre Farine says:

       Thanks for the review, Tammi!

29. Toni S. says:

    This recipe just as easy as you say. I was gifted pure blackberry juice that had already been strained and frozen and searched to find an easy blackberry jelly recipe This was it! Thanks and I would absolutely LOVE some printable blackberry labels 😊

    1. Lindsay @ The Café Sucre Farine says:

       Thanks, Toni! We will send the labels!

30. K says:

    I’d love the labels for this please!

    1. Lindsay @ The Café Sucre Farine says:

       Sure, K!

31. Lynda says:

    I would love the labels for the blackberry jelly. Thanks Chris!

    1. Lindsay @ The Café Sucre Farine says:

       Sending them your way, Lynda!

32. Allyson says:

    Hi! I'm going to make biscuits and the Blackberry Jelly and would love the printable label PDF. I've so enjoyed your recipes over the years and am excited to give these a go!

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Allyson! Sending them your way!

33. Joy Smith says:

    I am making this today for Christmas gifting. I would love the label! Thanks for sharing🥰

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Joy!

34. Linda Atkinson says:

    Hi Chris,
    I'm looking forward to making the Blackberry Jelly/jam today. I'd love to have your labels for it as it makes such a difference. Thanks again and wishing you a wonderful Christmas!!!
    Linda Atkinson

    1. Lindsay @ The Café Sucre Farine says:

       Sending them your way, Linda!

35. Debbie Rice Bland says:

    I would love to get your labels. By

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Debbie!

36. Pat says:

    I found some blackberries in my freezer while defrosting and sorting out. This recipe was perfect to use these up. I have not made jelly before so found the recipe easy to follow. Hoping to give a few jars away so I would love your labels to finish them off.

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Pat! We will send the labels.

37. Prue Stopford says:

    What a lovely recipe!
    I used 'jam sugar' instead of the pectin, and I used less sugar to keep the sweetness down. It's superb!
    Thank you. Please may I have some labels?

    Prue

    1. Lindsay @ The Café Sucre Farine says:

       Thanks, Prue! We will send the labels.

38. Cathy Bland says:

    I would love the printable labels..........making your blackberry jelly.

    Thanks

    1. Lindsay @ The Café Sucre Farine says:

       Just sent them, Cathy!

39. Jean fuson says:

    Would love to have your lables for your jams and jelly. Just starting to make my own

    1. Lindsay @ The Café Sucre Farine says:

       Hi Jean, we are happy to send the labels. We just ask that you leave a comment on each post you are interested in. Thanks!

40. Dianne says:

    Would love the pdf labels. Just made a batch of the blackberry jelly! Looks amazing.
    Thank you!
    Dianne

    1. Lindsay @ The Café Sucre Farine says:

       Yay! Sending them your way, Dianne!

41. Bonnie says:

    Our rainy summer has produced a huge blackberry harvest. I really want to try your jelly recipe. I'm so happy it will work with fresh or frozen berries. Please send your label PDF. Thanks so much.

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Bonnie! We will send the labels.

42. Pamela Bene says:

    I would love to have a PDF of your free printable labels. We have wild blackberry bushes on our Oregon property that can feel overwhelming. I am very excited to try your recipe. I make jam cookies at Christmas as a family tradition. Using our own wild blackberries will add an extra layer of love.

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Pamela! We will send the labels your way.

       1. Russ Fields says:

          I would love to have your blackberry jelly labels. Do you send a pdf and we print our own. ? Thanks

          1. Lindsay @ The Café Sucre Farine says:

             Yes! Sending them your way, Russ.

43. Lynne says:

    Please email me your blackberry jelly PDF labels. I’m hoping to trade some huckleberries I picked for some of my son’s blackberries! As a Christian, I love your Hebrews 6:19 “Thought for the Day!” Thank you, Lynne

    1. Lindsay @ The Café Sucre Farine says:

       So glad to hear that, Lynne! Sending them your way.

       1. Kristine says:

          Hello just got some northern lower Michigan blackberries. Right at the mackinaw bridge and are making jelly and jam today. Would love the printable PDF labels to put on them please.

          Thanks for your help
          Kristine LaHaie

          1. Lindsay @ The Café Sucre Farine says:

             That's great, Kristine! Sending the labels your way.

44. Lindsay says:

    Hi there! I’m saving your recipe for forever! My daughter and I made this recently, and I wanted you to know it turned out absolutely perfect! Jellies have always been challenging for me (why do they never “gel”?!), but this one was truly easy.

    1. Lindsay @ The Café Sucre Farine says:

       Awesome! Thank you for letting us know, Lindsay!

45. Debbie Dehart says:

    Could you please share your blackberry jelly and jam labels with me as well. Thank you for your generosity.
    Debbie DeHart

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Debbie!

46. Janet Kinard says:

    Making this jelly this weekend. It is one of my favorites. I would love to get he printable labels.

    Janet
    Houston, TX

    1. Lindsay @ The Café Sucre Farine says:

       Sending them your way, Janet!

47. Jim says:

    Living on the NW Coast of Washington we have thousands of acres of wild blackberries and free for the taking. Please sent me the blackberry jelly labels.
    Thanks,
    Jim

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Jim!

48. Sophy says:

    This week I want to make the blackberry jam and jelly you've posted. Can you please send the labels for both? Thank you so much!! And you are right, once you learn how to make your own jam and bread, your family will not want to you by store bought ever again! I love the summer because of the many different kinds of fruits that are available!

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Sophy! We will send the labels.

49. Emma says:

    Your recipes of the Blackberry Jam and Jelly look so pretty …and delicious!! Here on the West Coast of Canada the wild blackberries are plentiful and almost ripe. I can’t wait to make, admire and share my own pretty jars of this Blackberry Jelly.
    Please send the beautiful labels, and thank you so much!

    1. Lindsay @ The Café Sucre Farine says:

       Sure, Emma!

    2. SUEZEANE JACKMAN says:

       I am making jellies and jams this weekend and would love the labels for the peach and blackberry jelly and jams

       1. Lindsay @ The Café Sucre Farine says:

          Sure, Suezeane!

50. Lori says:

    I just picked fresh blackberries (and have the scars and stained fingers to prove it 😉 I'm making this recipe now to have for hostess and friend gifts. I'd love to use the labels you have for Blackberry Jelly. Thanks so much!

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Lori! We will send the labels.

51. Lynn says:

    I just picked about a gallon of blackberries, your recipe couldn't have come at a better time!!
    Please send the labels, I'm making blackberry jelly today!!!
    Thank you so much,
    Lynn

    1. Lindsay @ The Café Sucre Farine says:

       Sending them your way, Lynn!

52. Nancy Klunder says:

    I have made many of your jam recipes and they all have been delicious. I am going to make the Backberry jelly for a Birthday present. Please send label info. Thank you Nancy

    1. Lindsay @ The Café Sucre Farine says:

       That's great, Nancy! We will send the labels.

53. Michelle' Taylor says:

    Easy Blackberry Jelly - any time of year! Please may I have the labels

    1. Chris Scheuer says:

       Sure, Michelle!

54. Sharen says:

    Very easy & delicious & another 5 Star recipe. Might I suggest using this wonderfully easy recipe from Scott & Chris with the jelly? It literally changed the way I make bread & my husband said it was the best, too.

    1. Chris Scheuer says:

       Thank you, Sharen!

55. Judy says:

    Can I use liquid pectin instead of powdered? Thanks.

    1. Chris Scheuer says:

       Hi Judy, liquid and dry pectin recipes are not interchangeable. It might work but I can guarantee success.

56. J says:

    Question - If I decide to do a water bath, would it be for 10 minutes ? thank you

    1. Chris Scheuer says:

       Hi J, I would follow these directions:

57. J says:

    I am so making this jam and jelly today with all of my black berries. Both will be delish and my family and friends I know will love them both. Please send me your darling labels. thanks!

    1. Chris Scheuer says:

       Sure, J!

58. Lorelie L Mahanay says:

    Please send blackberry jelly labels. Will be making this this weekend.
    Thank you,
    Lorelie

    1. Chris Scheuer says:

       Sure, Lorelie!

59. Kerri says:

    Can we use the jars without the bands? I won't be canning them. Thank you.

    1. Chris Scheuer says:

       Hi Kerri, yes, if you're not canning the jelly, you can use any kind of jars.

60. Joy Treharne says:

    Love your recipe .. making it for Christmas presents again …..please send me your labels
    Joy

    1. Chris Scheuer says:

       Sure, Joy!

61. Linda Rose says:

    I will be making your blackberry jelly recipe and would love for you to send me the blackberry labels, Thank you!

    1. Chris Scheuer says:

       Sure, Linda!

62. Sydney Park says:

    Please send me labels for the blackberry jelly. I love yours.
    Sydney Park

    1. Chris Scheuer says:

       Sure, Sydney!

63. Gail oneill says:

    Hello going to try your recipe I’d be delighted if you could send me these pretty labels . Thankyou Gail

    1. Chris Scheuer says:

       Sure, Gail!

64. Yvonne says:

    I am going to get all ingredients and make your recipe, how many jars do I need, and what kind ... I haven't a clue I never made jams or jellies. Thank you!

    1. Chris Scheuer says:

       Hi Yvonne, you can use any kind of jars you like. Ball jars are readily available in grocery stores. This recipe yields 7-8 cups of jam, so as for how many, it just depends on the size of jars you get.

65. Janice Krentz says:

    Love the simplicity of your recipe . Fresh picked berries to try out today . Would love your pretty labels too . Thank you

    1. Chris Scheuer says:

       Sure, Janice!

66. Barbara Butler says:

    I would love the labels for the blackberry jam and the blackberry jelly if they are still available. I follow your website and love your receipes!!!

    1. Chris Scheuer says:

       Thanks, Barbara! We will send the labels your way.

       1. Lisa says:

          Hi Chris, I just made your Blackberry jelly. I'm new to this and your recipe is fab and easy to follow. I would love your Blackberry jelly round label to complete my jars. Thank you again!!

          1. Chris Scheuer says:

             That's great, Lisa! We will send the labels your way.

67. Kaye says:

    Thank you so much for sharing. I’ve used this recipe many times. Comes out perfect every time! Do you have a recipe for muscadine grape jelly? Would this same recipe work?

    1. Chris Scheuer says:

       That's great, Kaye! It's best to use a recipe specifically for muscadine grape jelly. I do not have one at this time.

68. Nancy Barcuss says:

    I would like to try this. Could you please send me your label? Thank you!

    1. Chris Scheuer says:

       Sure, Nancy!

69. John H Horner says:

    Just went out and picked 2 quarts of wild blackberries going to try making jam for first time, How do I get blackberry labels please?

    1. Chris Scheuer says:

       We will email them, John. Enjoy!

    2. Chris Scheuer says:

       Hi John, the labels were not able to be delivered to your email. Could there be a typo?

    3. John H Horner says:

       Name and Gmail sent!

70. Linda says:

    Same technique I use for seedless raspberry jam, I will have to try this recipe. Thanks for the post.
    May I have a label please? your designs are so much better than the ones I make.

    1. Chris Scheuer says:

       Sending them your way, Linda 🙂

    2. Donna S Stareck says:

       Im going to try this recipe this week may i have labels please
       Thanku

       1. Chris Scheuer says:

          Sure, Donna!

71. Mary says:

    Please send me your Blackberry jelly labels. I made Blackberry Jelly today using your recipe and it looks great! Thank you for sharing your recipes and labels!

    1. Chris Scheuer says:

       That's great, Mary! We will send the labels.

72. jean hogg says:

    Would love PDF for the labels for blackberry jelly.

    1. Chris Scheuer says:

       Sure, Jean!

73. Judith Reynolds says:

    Love to have lables for Balckberry jelly. Sounds good and easy to make and I'm sure delicious!
    Thanks, Judy

    1. Chris Scheuer says:

       Sure, Judy!

74. Kay Koll says:

    Please send me the lables for Easy Blackberry Jelly

    1. Chris Scheuer says:

       Sure, Kay!

75. Judy Starkey says:

    Please send me some labels . Thank you so much Judy Starkey

    1. Chris Scheuer says:

       Sure, Judy!

76. Pam Simpson says:

    Please send me some labels, thank you.

    1. Chris Scheuer says:

       Sure, Pam!

77. Nancy Carlson says:

    Hi Chris,
    I am curious as to why this recipe calls for butter. Is it absolutely necessary?
    I only ask because I don't eat dairy. I wonder if I can use vegan butter
    instead? Please advise. Thank you so much. I love your blog.
    Sincerely,
    Nancy

    1. Chris Scheuer says:

       Hi Nancy, you can skip the butter. The butter helps the jam not to create as much foam on the top when it boils but you can just skim it off. The butter doesn't affect the flavor at all.

78. Elizabeth M says:

    These will make wonderful late secret santa and early valentine’s day gifts!! Thank you for the recipe as this was my first time making a jelly since i happened to have leftover mason jars! looking forward to trying your other recipes as well.

    May I have the labels emailed to me as well? thank you ! 🙂

    1. Chris Scheuer says:

       Sure, Elizabeth!

79. Alice Rabb says:

    The recipe made great jelly. Everyone enjoyed!! Send some labels please.

    1. Chris Scheuer says:

       Sure, Alice!

80. Patty says:

    I would love to have the label pdf

    1. Chris Scheuer says:

       Sure, Patty!

81. Linda says:

    Hi Chris,
    I agree, those little jars of Blackberry jelly, made me smile too!! Would you please send me the blackberry jelly labels as I'd love to make it with my frozen blackberries. Thanks again, Linda from Canada

    1. Chris Scheuer says:

       Sure, Linda! Enjoy!

82. Sylvia says:

    The blackberry jelly sound delicious, and the results are beautiful. If blackberries are so high in pectin content, why do we need to
    ADD pectin when making jelly?

    1. Chris Scheuer says:

       That's a great question, Sylvia.
       They are high in pectin but you would have to cook the jelly a LOT longer in order to omit the pectin. You certainly can do that and there are recipes out there for no-pectin blackberry jellies but I prefer to keep that delicious fresh flavor.

83. phoebe larson says:

    Please send me the labels.

    1. Chris Scheuer says:

       Sure, Phoebe!

84. Casey says:

    If I first remove seeds with my victorio strainer, should I still need to boil the juice down with water or go directly to the make jelly portion of recipe? Thanks so much!

    1. Chris Scheuer says:

       Hi Casey, you shouldn’t have to add the water. Just use the exact specified amount of juice. Enjoy!

85. Cristi says:

    I made this today and it turned out great! Thank you for the excellent step by step instructions. Could you please send me the labels to add to the jars. Thank you!

    1. Chris Scheuer says:

       Awesome, Cristi! We will send the labels.

86. Joy says:

    This was so easy with the extra water added. Such a time saver
    Jars are ready for their labels .. please send
    *****

    1. Chris Scheuer says:

       Awesome! Sending the labels now, Joy.

87. Tammy says:

    Thanks so much for the step by step directions it makes everything so much easier. I’m not guessing what to do or how to do it. Can’t wait to try it.
    Oh, could you please send me the labels? Thank you 😊

    1. Chris Scheuer says:

       I'm so glad, Tammy! We will send the labels now.

88. Annett says:

    Really like how you give explanations to everything. Takes the guesswork out of what you need to know.

    1. Chris Scheuer says:

       I'm so glad, Annett!

89. Lori Pearce says:

    Just made your pretty jelly. It looks delicious! Hoping to share with friends. would love to dress it up with your beautiful labels 🙂 thanks so much

    1. Chris Scheuer says:

       That's great, Lori! Sending the labels your way.

90. Gail Chapin says:

    I'm excited to try this recipe! Please send me the PDF for the labels. Thanks!

    1. Chris Scheuer says:

       Sure, Gail! Enjoy!

91. Andrea Jean Westberg says:

    Please send printable labels for this jelly! Thank you

92. Jacqueline Hamilton says:

    Your instructions are very easy to follow and made my first batch delicious! thank you so much and if you could send me the labels I would really appreciate it, they are perfect!

    1. Chris Scheuer says:

       I'm so glad, Jacqueline! Sending the labels now.

93. Donna says:

    I am about to start this recipe, but I am wondering how you can start with 5 cups of mashed berries with 4 cups of water and yet only yield 3-3/4 cup blackberry juice?

    1. Chris Scheuer says:

       Hi Donna, the water will boil off and you will be straining out all of the pulp of the berries, which will leave you right around 3¾ cups of juice.

94. Rondi says:

    Blackberries grow here in abundance and you have inspired me to go out, pick some and make jelly so I have their delicious flavour all winter long. I would love some labels so I can share with family who live far away.

    As always, thank you for your easy and delicious recipes!

    1. Chris Scheuer says:

       I love that, Rondi! We will send the labels now.

95. B.J. Lewis says:

    Picking my blackberries today and making your jelly. Excited to try it and have those beautiful labels! Thank you for the recipe

    1. Chris Scheuer says:

       We will send them now, B.J.!

96. Marlene Simister says:

    I have made the Blackberry jelly this morning….would love to dress up my jars with beautiful labels.
    Thanks a bunch

    1. Chris Scheuer says:

       We will send the labels now, Marlene!

97. Lynda Wright says:

    I am making your jelly and added a bit of Grand Mariner and orange peel that I shredded. Tastes wonderful. I would love to have your beautiful labels

    1. Chris Scheuer says:

       That sounds delicious, Lynda! We will send the labels now!

98. marietta chmelar says:

    Good Morning from Chicago. Thank you for the labels for Black berry jelly. However I can't print these. Last time you resent

    the Queens jam.

    Thank You

    1. Chris Scheuer says:

       We will try again, Marietta.

99. Jan says:

    Still cooking my jelly but it looks and smells delicious ! Would love to dress up my jars with your beautiful labels please . Thank you

    1. Chris Scheuer says:

       We will send them, Jan!

100. Jim says:

     Hello,
     My son picked me a gallon of wild blackberries today after work. I have them in the fridge and I will make the jelly tomorrow.
     Would you please send me the Blackberry jelly labels. Nice job they are beautiful.
     Jim

     1. Chris Scheuer says:

        Lucky you! We'll be happy to send the labels!

101. marietta chmelar says:

     Hello again! Just made the Blackberry jelly . They turned out great. I never made any jelly before because of time consume recipes.

     A lot of your recipes are worth a try. The raspberry freezer jam and the raspberry blueberry freezer yam are great. Can you send me
     Me the Blackberry jelly labels .

     Thanks. Again for all your recipes
     P.S The lemon curd _ mouse is to die for. Hope every one should make it. Very very easy.

     Thanks Again

     1. Chris Scheuer says:

        Thanks so much, Marietta! We will send the labels now!

102. Guyula Johnson says:

     Please send the labels. Thanks

     1. Chris Scheuer says:

        Sure, Guyula!

103. Debbie says:

     I’d love to have the pdf of the labels please!

     1. Chris Scheuer says:

        Sure, Debbie!

104. Pamela Guedel says:

     I would love to have your cute labels. I picked a lot of blackberries yesterday, going to make jelly from your recipe!
     Thank you!

     1. Chris Scheuer says:

        Sure, Pamela!

105. MaryAnn Rhinebolt says:

     Love the recipe.... can you please send me the pdf for the labels

     1. Chris Scheuer says:

        Sure, Mary Ann!

106. Randa says:

     I would love to have a copy of your labels. Your blackberry jelly looks so wonderful!

     1. Chris Scheuer says:

        Thanks, Randa! We will send them!

107. Elizabeth A Randall says:

     Please send the PDF label for your blackberry jelly. Thank you.

     1. Chris Scheuer says:

        Sure, Elizabeth!

108. Nancy says:

     Yay!! Blackberries are finally here! Please send me the labels so I can create some beautiful gifts! Thank you!

     1. Chris Scheuer says:

        Sure, Nancy!

109. Beth Rutherford says:

     Please send the labels for Easy Blackberry Jelly. Thank you!

     1. Chris Scheuer says:

        Sure, Beth!

110. marietta chmelar says:

     Thank you for the quick response for blackberry jelly PDF labels. All of your jelly and jam recipes are amazing. I will will probably wind

     up making them all.

     Thanks again for your wonderful web site.

     Marietta from Chicago

111. Marietta chmelar says:

     Good Morning from Chicago. I received the labels for the blackberry jelly. However I could not open the pdf file. I did get the queens

     Raspberry Blueberry jam labels this did not happen. Hope you can help.

     Thanks for all the great recipe.

     Mariett

     1. Chris Scheuer says:

        I'm not sure what went wrong, Marietta but we will try it again.

112. Marietta chmelar says:

     Good Morning! Coming from Chicago. Just finished making two batches of blackberry jelly. Never tried making it . It turned out amazing.
     Your recipes are so easy to follow. Can you please send the labels for Blackberry jelly. I did get labels Queens Jam
     Thanks Again..

     1. Chris Scheuer says:

        Thanks so much for letting us know, Marietta! We will send the labels now!

113. Joey Rucker says:

     I used wild blackberries that me and my daughter picked and this recipe turned out phenomenal! I have my entire family asking for more. I better get to pickin!
     Also, can you please send me the labels. Thanks so much!

     1. Chris Scheuer says:

        I'm so glad to hear that, Joey! Thanks for letting us know. We will send the labels.

114. Amogene Mathews says:

     Can I use spllenda instead of sugar in Blackberry Jelly?

     1. Chris Scheuer says:

        Hi Amogene, I haven't tested this recipe with Splenda so I can't say for sure. If you try it, let us know!

        1. Cynthia mills says:

           I used stevia . It acted like it was fixing to jell but it’s mostly liquid and a few white chunks of stevia. What can I do

           1. Chris Scheuer says:

              Hi Cynthia, I have no experience with Stevia. I do know that pectin companies have recipes for low or no-sugar jams and jellies. It would be better to stick with those.

115. Lou Fair says:

     This jelly is amazing and easy. My granddaughter Lucy(9) and I picked the blackberries on Wednesday and made the jelly on Thursday just like your recipe. The hardest part—- waiting the 24 hours to try it! The taste, the color, the consistency were all perfect. Your recipes are always the best. Thank you for sharing such great recipes.
     Lou

     1. Chris Scheuer says:

        Awesome! Thank you so much for sharing your results, Lou! What a fun project for you and your granddaughter 💕

116. Wendy L says:

     Your recipe looks super simple. Can’t wait to try it. Been picking from some wild blackberries for a few weeks and freezing the waiting to collect enough to make jelly. Your jelly almost looks like it is raspberry it’s so light! Please send me the PDF for the labels. My question on those is how did you make them stick on the lids? Thank you!

     1. Chris Scheuer says:

        Thanks, Wendy!
        How fun to pick wild blackberries and use them for this jelly!
        Regarding your question, I just use a simple glue stick to keep them in place. We will be happy to send you the labels.

117. Susan Slonina says:

     This was my first visit to your website. I love it. My sisters and I visited a daylily farm in Northwest Florida yesterday and the owner was nice enough to let us pick all the huge blackberries we wanted. I can't wait to make this recipe, I'm getting the pectin today. Pls send me the labels, great gift idea! I'll be back soon to check out your other recipes. Thanks for the scripture, it's good to read.

     1. Chris Scheuer says:

        Welcome, Susan! So glad you found us. We will email the labels now!

118. Leeanne Wilburn says:

     Thank you for posting this recipe! Made my first time batch today.
     I would love the labels please. Thanks!

     1. Chris Scheuer says:

        Sure, Leeanne!

119. Alicia says:

     Glad to find this blackberry jelly recipe since my group doesn’t like seeds. Would love the labels. How long to water bath this jelly? Thanks

     1. Chris Scheuer says:

        Hi Alicia, we'll be happy to send the labels. If you use a hot water bath, I would follow these directions:

120. Erica says:

     Hi Chris,
     Making your yummy jelly now. Would you mind sending the labels? We could all use to “Spread the Love” right now...
     Many thanks,
     Erica

     1. Chris Scheuer says:

        I agree, Erica! We will send the labels and I hope you enjoy the jelly!

121. Barb Knoth says:

     Could Splenda be used in place of sugar?

     1. Chris Scheuer says:

        Hi Barb, if you want to use Splenda to make jam or jelly you will need to use a recipe specifically designed for that. There are recipes out there for low sugar, no sugar and artificial sweetener jams and jellies.

122. Linda Scharwath says:

     I would love the labels!

     1. Chris Scheuer says:

        Sure, Linda!

123. Sandy says:

     Please send labels

     1. Chris Scheuer says:

        Sure, Sandy!

124. Chris Scheuer says:

     Hi Linda, I do love Weck jars! These are the most readily available Weck jars I"ve found:

125. Linda Youens says:

     Hi Chris - Could you tell me which jars you used....I would like labels also. This might be just right for our garden grown blackberries. They have large seeds and are not good in desserts unless seeds are removed. I enjoy all of your recipes and pictures! Thanks. Linda Youens

126. Patricia says:

     That did leave a smile. What a beautiful jelly to behold. Yes please to the labels. Thank you

     1. Chris Scheuer says:

        Thanks, Patricia! We will send the labels now.

127. Ellen E. Wright says:

     This not only looks yummy, but it tastes divine, I'm sure! Will be making it as soon as my berries thaw. Would love to have the labels. Thanks so much!

     1. Chris Scheuer says:

        Just sent them, Ellen. Enjoy!

128. Teri Heuer says:

     I have a ton of frozen wild blackberries from our property my husband picked when I was sick last summer. I'm now ready to make some jelly.

     1. Chris Scheuer says:

        How fun to make jelly from your own berries, Teri! Enjoy 😊

129. Erica J. Devivo says:

     Hi Chris, the labels would be great if you could send them along. Plan on making this jelly soon, mmm...blackberries...my favorite!
     Best,Erica

130. Maux Woodrow says:

     Perfect explanation. It is Dec 20th and we are making blackberry jam from frozen berries we picked from our garden this summer. We had heated and strained the blackberries but didn't add water. All the recipes we looked at stated add water. Your explanation, including your mom's method cleared up all confusion. Thank you.

     Would appreciate the labels. Will definitely be back to your site for more recipes.
     All the best for the holidays
     Mike and Maux

     1. Chris Scheuer says:

        How fun to be making the jelly now with summer berries from your own garden. I know it will be delicious! Sending the labels now! Wishing you a wonderful holiday as well!

        1. Kathy Tilley says:

           Happy New Year Chris!
           After having a small gathering I’m left with 2 1/4cups of huge blackberries. Just wondering if I could make a bottle of jelly with this amount. Thank you!

           1. Chris Scheuer says:

              Hi Kathy, you could try just halving the recipe. You're pretty close with 2¼ cups!

131. Ann D says:

     Have made two batches so far. I’m making another tonight, for gifts. Could you send me the labels also. Thanks!

     1. Chris Scheuer says:

        You are very prolific, Ann! So happy you have enjoyed this recipe. Just sent the labels.

132. Carrie says:

     Looking forward to trying this recipe tomorrow! Have you ever tried any other fruit pectins besides Sure Jell? I have a bag of Hoosier Hill Farm Fruit Pectin and was going to try in place of the Sure Jell, but wasn't confident on the appropriate amount of pectin. Any suggestions. Also, I would love the PDF of the labels. Thanks in advance for your help!

     1. Chris Scheuer says:

        Hi Carrie, I haven't tried any other pectins with this particular recipe so I can't say for sure. We'll be happy to send the labels!

133. Toni says:

     i'd love the labels please. Can't wait to try this recipe! I may have to use frozen berries because the ones in cartons are high priced right now!

     1. Chris Scheuer says:

        Hope you enjoy it, Toni! The labels have been sent!

134. Karen says:

     Hi I would love your labels sent. Making the jelly now!

     1. Chris Scheuer says:

        They should be in your email now, Karen. Enjoy!

135. Jenni says:

     Looking forward to making your jelly today with a mixture of fresh and frozen berries. Perfect way to enjoy a blustery fall day! Would appreciate your labels to print. Thanks!

     1. Chris Scheuer says:

        Yes, this would be a great way to enjoy a fall day! I'll get the pdf for the labels off to you now. Enjoy!

136. Nancy Gant says:

     I love your recipe. I am making some jelly for Christmas! Could I get your printable PDF of the so cute label?

     1. Chris Scheuer says:

        Thanks, Nancy 💕 We'll be happy to send you the labels.

137. Charlotte says:

     Great recipe, will be making it soon with my frozen berries. Would love to use your beautiful labels.

     1. Chris Scheuer says:

        Thanks, Charlotte, just sent the labels. Enjoy!

138. susan says:

     Great and definitely easy recipe!! Will make again and again. Sent a few jars to my son in Texas and he said it was better than the last ones I made!! Would love the labels for my next batch!!

     1. Chris Scheuer says:

        Thanks so much, Susan, for sharing your results! I'm so happy you enjoyed this jelly!

139. Robin says:

     I too was able to pick some wild blackberries and have tried another recipe with some success. This recipe is much more complete for a beginner like myself and I am excited to try it out.

     I would like the label pdf, With Covid- the message is perfect to share this jam with a few good friends. Thank you.

     1. Chris Scheuer says:

        Hope you enjoy this jelly, Robin! Just sent your the labels!

     2. Deborah Baker says:

        Thanks for this recipe it was so easy to make and taste great will be making it again soon 💖💖

        1. Chris Scheuer says:

           Thanks so much, Deborah! I'm so happy you enjoyed it!

     3. Bridget says:

        Just a delicious and easy recipe to use up all the blackberries in my yard!
        Looking forward to sharing jars with neighbors who are shut in with Covid and wildfire smoke.
        Thanks so much and would love some labels too.
        Be safe and healthy.

        1. Chris Scheuer says:

           That's so kind of you, Bridget! I know the neighbors will really appreciate it! The labels should be in your email in a few minutes.

140. Sue says:

     I picked wild blackberries and can’t wait to make jelly today, using your easy to follow recipe! Please send me the Pdf labels.

     1. Chris Scheuer says:

        Wild blackberries? Lucky you! I'll send you the labels now, Sue!

141. Brenda Bigham says:

     What a wonderful recipe! So much easier than the process I've used for decades!! Made a batch and anxiously awaiting it to set up. Looks like I'll be making biscuits for the sampling😋Thank you!🍃🌻
     P.S. Would love to use your labels too~

     1. Chris Scheuer says:

        Haha! What a great excuse to make biscuits! I'll send you the labels now, Brenda!

142. Gretta Salmond says:

     I certainly would enjoy the pfd labels.
     I have been making jams & jeelt for years. I made clover petal , dandelion & lilac this year along with my rose petal.
     I have blackberries all around me and will enjoy making it again this year.
     I am always pleased to read other recipes to help tweak my own. Thank you.

     1. Chris Scheuer says:

        Wow, I love all these awesome varieties of jams you have made, Gretta. I'll be happy to send you the labels!

143. Joan Hanson says:

     Love this recipe (sorry mom, but it's got less sugar and all the taste!). And the labels will be the "icing on the cake" Please send me the PDF. Thank you - and thanks for this great recipe.

     1. Chris Scheuer says:

        Haha! I'm with you, Joan! The label should be in your inbox 💕

144. Vicky says:

     Can you please send me the labels ? Thank you ! I’m making this tomorrow !

     1. Chris Scheuer says:

        I'll send you the labels now, Vicky! Hope you enjoy the jam!

     2. Joan Johnson says:

        Please send me the labels. Plan on making this tomorrow. Have never made BlackBerry jelly going to try my hand at Peach and Strawberry! Wish me luck.

        1. Chris Scheuer says:

           Sure, they're on the way, Joan!

145. Cynthia Honeycutt says:

     Yes love the easy recipe. Please send labels. Thank you.

     1. Chris Scheuer says:

        Sure, I'll send the labels now, Cynthia!

146. Faith says:

     I can’t wait to try your receipe!
     Please send labels, thanks so much!

     1. Chris Scheuer says:

        You're welcome, Faith! The labels are on the way!

147. Marilyn M Carley says:

     Please send me labels

     1. Chris Scheuer says:

        Sure, they're on the way, Marilyn!

148. Chippe says:

     This is criminal! Adding water to blackberry juice? Try it with pure blackberries, crushed, cooked, then, passed through a seed strainer (the kind of strainer like a meat grinder). Then, reheat, sugar to taste so it taste like candy, sweet but still tart. But not too sweet. Add the pectin according to the pectin directions, and boiling water can. Don't add anything else. We have a blackberry patch, so we pick and freeze over a week or two, as they are ripening, enough to make a 5 pint batch. This stuff is worth its weight in gold, it's so good. Then, the next time you're in a grocery store, stop by the jam section and read the labels. You will feel very good about your homemade jelly.

     1. Chris Scheuer says:

        Haha! You're definitely a purist, like my mom. There's nothing wrong with that, in fact, you are to be applauded. I love it! However, our readers love easy tricks to make life simpler yet still super delicious. In this recipe, the water is all cooked off. You end up with just the wonderful blackberry juice and delicious flavor with a much easier process. But, like I said, bravo to you, Chippe!

149. Jerry Dean says:

     Excellent jelly & soooooo easy! Please send labels to everythinghomespun.com

     1. Chris Scheuer says:

        Yay! So happy you enjoyed this jelly, Jerry! I'll be happy to send you the labels.

150. Susan says:

     I would love the PDF label. I'm so excited to make this! My momma also LOVED making jelly amd sharing with everyone. She is in Heaven now but I know she would be so proud to see I'm carrying on the tradition.
     Thank you!

     1. Chris Scheuer says:

        She would be proud of you, Susan! I'll send you the labels now!

151. don says:

     Could send me the recipe for blackberry jelly using liquid pectin

     1. Chris Scheuer says:

        Hi Don, I don't have a recipe for blackberry jelly with liquid pectin. I only tested this recipe with SureJell which is dry pectin.

152. Daisy says:

     Hi! I’m a first time jelly maker. My dad picked about 10 lbs of wild berries and asked me to make jelly. I figured this blackberry recipe would work and I think it did because I tasted what was on the ladle and it taste AMAZING! I can’t wait to eat it tomorrow. Do I have to wait 24 hours?

     1. Chris Scheuer says:

        Hi Daisy, you don't have to wait 24 hours to enjoy it. But I would recommend waiting 24 hours before freezing. This gives it a chance to set nicely.

153. Carol H says:

     I made this jelly today. I used more blackberries and cooked them down longer, so my jelly is darker than your pretty jars. However, my husband and I just sampled some on bread and it is delicious! Please send me your label template. Also, I love those jelly jars that you use. Where did you find them?

     1. Chris Scheuer says:

        Hi Carol, I'm so happy you're enjoying this jam. I'll send you the labels now! The jars are Weck jars. You can get the taller ones on Amazon:
        The short, squat ones are also Weck but I purchased mine in England a few years ago.

154. Linda McPherson says:

     This recipe was so easy and delicious. it also uses 2 cups of sugar less than the surejel recipe. I would love the labels.

     1. Chris Scheuer says:

        Thanks, Linda! I'm so happy you enjoyed this jelly. I'll get the labels off to you shortly!

155. Becky says:

     Can gelatin powder used

     1. Chris Scheuer says:

        Hi Becky, no gelatin is completely different than pectin.

156. Angela Radican says:

     Thank you sooo much for sharing this ... I can’t wait
     to try this. Could you please send me the pdf for the labels?
     Angela

     1. Chris Scheuer says:

        Sure! They're on the way!

157. Anne says:

     Trying recipe tomorrow! Picked today clean fruit just waiting ... thanks so much for the recipe and instructions!
     Anne

     1. Chris Scheuer says:

        You're welcome, Anne! Hope you enjoy it!

158. Gina says:

     Hi! Thank you for the recipe! My friend let me rob her blackberry bush and now I want to make her some jelly to return the favor!
     I would love the label template please! Thank you so much!

     1. Chris Scheuer says:

        Lucky you! What a great idea to give her some blackberry jelly! I'll send the labels now, Gina!

159. April watford says:

     Loved it. I want the labels please

     1. Chris Scheuer says:

        Yay! So happy you enjoyed it, April. The labels are on the way!

160. Rita Mahan says:

     Thank you so much for this recipe! I plan on making this wonderful jelly in the next few days and would love to be able to use your beautiful labels.

     1. Chris Scheuer says:

        Hi Rita, I"ll send you the labels now. Hope you enjoy the jelly!

161. Pam Whisler says:

     Chris

     Thanks for the recipe for Blackberry Jelly. I know it will be delicious. I use a recipe very similar for my Grape Jelly, just more sugar in the Grape Jelly. Would love your label pdf. Thanks Pam

     1. Chris Scheuer says:

        Sure, I'll be happy to send you the labels, Pam!

162. Angela Davis says:

     Can you use liquid pectin instead of the dry?

     1. Chris Scheuer says:

        Hi Angela, liquid and dry pectin recipes are not interchangeable. It might work but I can guarantee success.

163. LindaK says:

     So happy to have found your easy recipe! Would love the label if you don't mind sending. Blackberries are just coming ripe in Southern Indiana!
     Thank you!
     Linda

     1. Chris Scheuer says:

        Sure, I'll send you the labels now, Linda!

164. Lisa says:

     I’m makzing blackberry jelly in the morning and I’d love the beautiful label. Thank you so much for sharing this recipe!
     Lisa

     1. Chris Scheuer says:

        Hope you're enjoying your jam, Lisa! The labels are in your email.

165. Sharon Meyer says:

     I have used this recipe for years ( I am 87 years old so that's a lot of jars of jelly) !
     I would love to have your labels.

     Thanks,
     Sharon

     1. Chris Scheuer says:

        That is a LOT of jars of jelly, Sharon! And I'm sure, lots of happy tummies! I'll send you the labels now.

166. Donna says:

     would love the labels! Thank you for the recipe

     1. Chris Scheuer says:

        Your wish is my command, I'll send them now, Donna.

167. Elissa says:

     Making this jelly tomorrow and would love the pdf. Thank you!

     1. Chris Scheuer says:

        Hi Elissa, I'll send you the labels now!

168. Jewel McGhee Kirk says:

     Hi Chris! We miss you guys so much! I’m going to try your blackberry jelly and would love to have those adorable labels.

     1. Chris Scheuer says:

        Hi Jewel! We miss you too and all of our sweet small group friends 😢 I'll be happy to send you the labels! Happy Father's Day to Ray!

169. Dee says:

     Could you please send me the label.

     1. Chris Scheuer says:

        Sure! They're on the way!

170. Denise says:

     This is the exact recipe I’ve used for 30 years. My grandmother used it. Thanks for sharing. I would love to have your label.

     1. Chris Scheuer says:

        That's awesome, Denise! I'll get the labels off to you now!

171. Charlene Souto says:

     I have enough blackberries given to me to make at least one recipe. I would love to use your labels please.

     1. Chris Scheuer says:

        Sure! I'll send them now!

172. Robin Mittleman says:

     Please email the blackberry jelly label pdf. Thank you
     I have Wild blackberries and I can’t wait to try your recipe!

     1. Chris Scheuer says:

        Wild blackberries? You lucky! I'll send the labels now.

173. Brigitta M Crider says:

     I am making this jelly. Made the juice tonight and will finish tomorrow. I probably have enough for 2 full batches since our blackberry bush really put out this year. Recipe absolutely a five star. I also would like to have the labels they are so thoughtful especially during this time do we need to spread the love. Thank you so much.

     1. Chris Scheuer says:

        You're welcome, Brigitta! I'll send the labels now!

174. Donna says:

     Would like the label pdf please

     1. Chris Scheuer says:

        They've been sent, enjoy!

     2. Chris Scheuer says:

        Sure! I'll get them to you no, Donna!

175. Kathryn Pittman says:

     Making jelly today. Love to have label

     1. Chris Scheuer says:

        Sure! They're on the way!

176. Bob Hall says:

     I'm making this jelly tomorrow. I would love to have the pdf of the labels. Thanks a bunch

     1. Chris Scheuer says:

        Hope you enjoy the jelly, Bob! The labels should be in your inbox!

177. Le Moyne Jones says:

     I would like a printable pdf of your labels.
     Thank you,
     
     Le Moyne Jones Realtor

     1. Chris Scheuer says:

        Hi Le Moyne, I'll be happy to send you the labels!

178. vickie shifflet says:

     I am so excited to try the jelly recipes. the instructions are easy to follow and very exact and great tips. thankyou.

     1. Chris Scheuer says:

        Hope you enjoy it, Vickie!

179. Cheri says:

     Yay! Can’t wait to try this. Could I please have a copy of the labels? They’re super cute! And..I’m loving your bible verses. Blessings & good health!

     1. Chris Scheuer says:

        Thanks, Cheri! I'll be happy so send the labels!

180. Sandy Aerts says:

     I'm very curious as to WHY the jelly is red and not black?

     1. Chris Scheuer says:

        That's just the color of blackberry juice. No food coloring, I promise! I love the color!

181. Cassie says:

     I am going to try this recipe this morning. My grandson loves blackberries, so am hoping he will love this too! Could you please send me the pdf label if still available? Thank you!

     1. Chris Scheuer says:

        Sure, I'll be happy to send you the labels, Cassie!

182. Jacklyn says:

     I'm making these! I would love the labels.
     Thank you so much. I love your site.

     1. Chris Scheuer says:

        Hi Jacklyn, thanks for your kind words. I'll send the labels now!

183. Karen says:

     Thank you so much for the recipe! I plan to make it this week!!

     1. Chris Scheuer says:

        Enjoy!

184. Lorna Peelle says:

     Hi, I just joined your website & look forward to trying your recipes & ideas. May I please have the
     PDF for the labels? Thanks, Lorna

     1. Chris Scheuer says:

        Hi Lorna,
        Welcome to The Café!
        I'll send you the labels now!

185. carole says:

     I've been having problems with my email; if you could send again, that would be great. Thank you!

186. Carole says:

     Thank you for sharing your wonderful recipes. I would really appreciate receiving the PDF for the label. I made your buttermilk biscuits (the best!) an I'm excited to make blackberry jelly to serve with them! Thank you!

     1. Chris Scheuer says:

        Thank you, Carole. This jelly will be amazing on the biscuits! Labels are on the way!

187. Brigitte says:

     Hi Chris,
     Thank you so much Chris for brightening up our day with this new blackberry jelly recipe. I have tried many of your jam and jelly recipes and they are all being enjoyed by my friends and family. Can't wait to try this new recipe your labels are so cute and put the finishing touch to the jars and also help to identify what is what in the freezer. Can I please have the pdf labels.
     Stay well and safe,

     Brigitte

     1. Chris Scheuer says:

        Hi Brigitte, thank you for your well wishes. I will send the labels now!

188. Carol Riley says:

     Oh, I'd also like the labels. Thank you for being so committed to sharing delicious recipes.

     1. Chris Scheuer says:

        Just sent them, Carol!

189. Carol Riley says:

     I hope I can find blackberries for $.99 a package. I love your containers. Are they something I can purchase or just jar emptied by you and Scott!

     1. Chris Scheuer says:

        Hi Carol,
        Aldi often has a great buy on blackberries.
        The containers are called Weck jars. They're made in Germany but can be purchased on Amazon. Here is a link:
        The link is for the taller jars. The short rounded squat ones I actually purchased in England when Cait lived there. I've seen them occasionally in stores in the U.S. over the years but not on Amazon.

190. Bobbi Mcmillen says:

     Looks so yummy can't wait to try another recipe of yours. Please send the PDf labels Very cute. Thanks.

     1. Chris Scheuer says:

        Thanks, Bobbi! I'll send you the labels now!

191. Alfredo G Pellegrin III says:

     Getting ready to try out the recipe, looks delicious.

     1. Chris Scheuer says:

        Hope you enjoyed it, Alfredo!

192. Karen Steinmetz says:

     I can't wait to get started on this! My husband loves blackberry jelly. I made the easy focaccia bread this morning after getting the recipe from my daughter. WOW! The house smells great! Who knew I could make bread! Thank you so much...this brings me joy. I would like to get the labels when you have a minute. Thanks and stay safe and healthy.

     1. Chris Scheuer says:

        Hi Karen, who knows you might just get to be known as the family bread maker! I'm so happy you had success with the focaccia! I'll send you the labels now!

193. Dina Adornetto says:

     Hi Chris,
     Could you please send your cute label pdf. I appreciate it.
     Thank you

     1. Chris Scheuer says:

        Just sent it off, Dina! Enjoy!

194. Tricia B says:

     Perfect timing! I've been thinking about blackberry jelly with our blackberry plants starting to get new leaves this week. You are the jam/jelly queen Chris. Pinning for later when we have blackberries to pick.

     1. Chris Scheuer says:

        Thanks, Tricia! You're so lucky to have your own blackberry bushes!

195. Sandy Kohn says:

     Chris while I personally think this sounds yummy, my family prefers jams over jellies. How would I alter this recipe to go from jelly to jam?
     Thank you for your response.

     1. Chris Scheuer says:

        Hi Sandy, I think I would go with a different recipe. I think you could easily use this one with blackberries:

196. Victoria Love says:

     Chris, do you know if raspberries would have enough natural pectin to work in this recipe? Thanks.

     1. Chris Scheuer says:

        Hi Victoria, yes, raspberries are high in pectin so this should work fine!

197. Dixie says:

     Fresh jelly anytime. Wonderful! Please send your cute label pdf.

     1. Chris Scheuer says:

        Hi Dixie, just sent you the labels. Enjoy!

198. Janice says:

     This sounds a whole lot easier than using the jelly bag I used last time I made blackberry jelly. Thanks and the labels would be an extra treat.

     1. Chris Scheuer says:

        Hi Janice, yes, so much easier! Sent the labels!

199. Southerner Forever says:

     Chris, thank you again for brightening our lives with your faith, food and spirit! May I have the labels?

     1. Chris Scheuer says:

        Thanks so much! 💕💕 I'll send the labels now!

200. Jean says:

     This looks delicious. What a beautiful color. I would love to have the PDF for the label.
     Thank you for your wonderful recipes!
     Jean

     1. Chris Scheuer says:

        You're so welcome, Jean! Labels are on the way!

201. Betty says:

     I want to try this recipe.
     How many packages of fresh blackberries is this recipe?
     Frozen packages?
     Betty

     1. Chris Scheuer says:

        Thanks, Betty! I've specified those amounts now in the recipe. It's 2 pounds of frozen berries or 6-7 of the small 6-ounce cartons that you see at the grocery store.

Hi, we're Chris & Scott

Welcome to The Café! We’re Chris and Scott, part of a family team passionate about sharing easy, elegant, well-tested recipes that celebrate the joy of life around the table.