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I make this most often with Merlot, but your favorite red or even white wine will do. August 4, August 3, Laura Walton.

Blackberry Wine Jelly Servings: cups Prep Time: 2 hours 10 minutes, plus canning time Cook Time: minutes Print I make this most often with Merlot, but your favorite red or even white wine will do. you will need: c fresh blackberries 1 c red wine, such as Merlot ½ c water 2 tbsp lemon juice or ½ tsp citric acid 50 g powdered fruit pectin about 5 tablespoons, or 1 standard package 5 c granulated sugar ¼ tsp butter or margarine optional — this helps prevent foaming during cooktime.

Directions Prepare berry juice: gently wash and drain berries, and remove any stems. In a large stainless steel saucepan, combine berries with wine and water.

Bring to a boil over medium high heat, stirring frequently. Reduce heat to low, partially cover and boil gently, stirring occasionally and crushing berries, until berries are softened, about minutes. Transfer berry mixture to a dampened cheesecloth or jelly bag lining a colander over a deep bowl or pot.

Let drip, undisturbed do not squeeze bag for at least 2 hours or up to overnight. You will need 3 ½ cups of juice to make the jelly recipe. Prepare canner, jar, and lids for hot-water canning see my Pickled Okra post for a refresher.

Measure out sugar in a large bowl and set aside. In a large stainless steel saucepan, combine berry juice and lemon juice, then whisk in the pectin until dissolved. Bring to a boil over high heat, stirring frequently.

Add butter if using. Add sugar all at once, and bring back to a hard boil, stirring constantly. Boil hard stirring should not bring the boiling down for 1 minute. Remove from heat, skimming off foam if desired. Pour hot jelly into hot jars, leaving ¼ inch headspace in each jar.

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. To Prepare Juice — Select about ¼ firm ripe and ¾ fully ripe berries.

Sort and wash; remove any stems or caps. Crush berries, add water, cover and bring to boil on high heat. Stir to prevent scorching.

Reduce heat and simmer for 5 minutes. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly.

If a fruit press is used, the juice should be restrained through a jelly bag. To Make Jelly — Sterilize canning jars. Measure juice into saucepot.

Add sugar and stir well. Boil over high heat until the temperature measures 8°F above the boiling point of water °F at sea level , or until the jelly mixture sheets from a metal spoon.

I have used my lids more than once but it is not recommended. There is a silicone coating around the underside of the lid usually orange in color. When the lid has been used and sealed before, there will be a circular indentation on this sealing strip. If it is used more than once, it will not seal as well eventually.

You can see in the photo below that the lid on the bottom has an indentation on it from being sealed before. You can make the juice using the blackberries straight from the freezer, no need to defrost. Just dump all the berries the recipe calls for into a large size pot with 1 cup of water.

I like to use a potato masher to smash the berries as they cook. It works best to find a pot that your colander will fit nicely down into. Place the colander into the top of the pot and then place two layers of cheesecloth on top of the colander.

Carefully and slowly, pour the berries and the juice into the colander. Then I gently press or squeeze the bag to get out the remaining juice.

I have read that if you squeeze it too much or too hard then your jelly will be cloudy. However, I have never had this issue. Next, take the blackberry juice and measure out the exact amount listed on the recipe. You should have close to the exact amount needed.

If you have extra, just save it in the refrigerator for another batch. Or, freeze it and use for holistic purposes. Wild blackberry juice is known to have anti-inflammatory properties.

Follow the ratios and cook times exactly so you can be sure that your jelly sets up the right way. Process the jars in a water bath canner according the directions on the insert.

If you use these tips and tricks and follow the insert ratios exactly, I know that your jelly will turn out great. If for some reason your jelly does not setup, I have a blog post on how to fix that. Read it here. Happy jelly making! Skip to primary navigation Skip to main content Skip to primary sidebar.

About Recipe Index.

This post contains all the tips and tricks that a beginner would need to try their hand at jelly making. What a great way to enjoy those delicious blackberries all year long. The wild blackberries in my area ripen in stages.

I will pick them as they ripen and store in the freezer for couple of weeks until I am ready to make my jelly. I follow the recipe for blackberry jelly on the insert of Sure-Jell less or no sugar needed pectin.

The box will say that specifically. I like this variation better than the original Sure-jell pectin because it is still sweet but the blackberry flavor stands out more. I will point you to the insert in the Sure-Jell box for specific ratios and cook times.

However, in this blog post I want to focus more on tips and tricks to make the process easier. On the recipe insert, the instructions are fairly vague, there are no pictures, and they do not give you any tips for the process. If you are a visual learner, it can be very helpful to see the process step by step.

The Sure-Jell less sugar. This process is a lot easier if you gather all your ingredients and equipment needed before you start. There is nothing worse than starting the recipe and getting half way finished before realizing you are missing something.

One important thing to consider is your jar lids. I have used my lids more than once but it is not recommended. There is a silicone coating around the underside of the lid usually orange in color. When the lid has been used and sealed before, there will be a circular indentation on this sealing strip.

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

This document was adapted from "So Easy to Preserve", 6th ed. Bulletin , Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. and Judy A. Harrison, Ph. How do I? Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links.

Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let juice drip undisturbed, at least 2 hours or overnight. For quicker results, squeeze bag; juice may be cloudy. Stir in lemon juice and all the sugar. Over high heat, bring mixture to a full rolling boil that cannot be stirred down.

Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim.

Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly. When canner is filled, ensure that all jars are covered by at least one inch 2. Cover canner and bring water to full rolling boil before starting to count processing time.

At altitudes up to ft m , process —boil filled jars — 10 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.

Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward and do not move when pressed.

Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.