Our Awesome Farm is hedged and overrun with bramble but that also means blackberries galore right at our very doorstep. The kids love picking blackberries to feed to the goats and chickens and to snack on while they play outside. They go out with the intention of bringing me back a bucket but rarely do any make it to the house 🙂 When my mom came to visit in August she picked about 8 lbs for me so I could make this year’s batch of jelly. Before having our own blackberry patch though we would forage for the juicy fruit along hedges every August. Blackberries grow everywhere and you can easily find a supply if you look around. The fruit is packed with nutrients, especially Vitamin C and Omega 3. Pick the darkest berries but remember to leave enough for the birds to enjoy too!
I used to make blackberry jam but my awesome kids didn’t like that it was so seedy so now I strain the fruit through a large colander and call it jelly. A few seeds still make it into the jelly but we’re ok with that. You can use a jelly bag instead if you want a totally clear jelly.
Here’s our recipe:
- 4 cups blackberries, rinsed and hulled
- 4 cups water
- 3 cups sugar
- 1 package pectin
- 1 large apple, peeled and sliced (optional)
Add the fruit and water to a large pot. Bring to the boil and simmer for about 20 mins, mashing the berries down to release the juice. Strain the berries through a large colander or jelly bag to remove the seeds. Measure the juice back into the pot, there should be 4 cups. Stir in the pectin and bring the jelly to the boil, skimming off any foam. Once the jelly is at a full rolling boil, add the sugar and boil hard for 1 minute. Ladle the jelly into hot mason jars with lids and process in a water bath canner for 5 minutes.