BLACKBERRY JELLY - STEP BY STEP - EASY…DELICIOUS RECIPE

As an Amazon Influencer, I earn from qualifying purchases. Let me show you how easy it is to make Blackberry Jelly. I've been raising blackberries for a long time and one of the rewards I get is tasty blackberry jelly. Blackberries are one of the healthiest fruits that you can grow.
Check out the fantastic Blackberry Jelly recipe.
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FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
Remove from heat and skim off any foam.
Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
Process in a hot water bath for 5 mins or use the inversion method.
NOTE: All instructions are included with pectin.
Save any left over juice for a second batch!
Can add up to 1/2 cup of water to juice if needed to make exact measurement.
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[@marysurbanchickengarden]

A little tip from an old hand at making all kinds of jellies. If you will put just 3 or 4 half ripe berries in with the ripe fruit you won't need sure jell. The half green fruit has natural pectin that sets the jelly.

[@texasprepper2]

Wow. What a great tip! Thanks.

[@mgunter3738]

I saw someone else do this and wondered why. Thanks for letting this newbie in on the secret!

[@marysurbanchickengarden]

@@mgunter3738 your very welcome

[@WhiteOak09]

U mean just put 3 or 4 green whatever you're making to each batch , like now I'm messing with Blackberrys, so if I just add about 4 red ones per batch I'm good, thanks , let ne know if I have it right.

[@marysurbanchickengarden]

@@WhiteOak09 It always works for me, if it's a large batch you might want to double the amount of unripe berries. I just did blueberries, strawberries and blueberries and they jelled perfectly with just adding the unripe berries.

[@danam.8709]

I love this ! Jelly is such a luxury. In the past I've saved the pulp and those few extra berries for barbeque sauce for chicken or pork just saying good stuff x2.

[@texasprepper2]

I just made some peach "peeling and pit" jelly. Probably the best stuff I've ever canned... wow. Video soon :)

[@kathleenelliot5305]

Thank you for helping me make my BlackBerry jelly today. I made 7 half pints. It is so good and I don't even like jelly or blackberries! Made it for the grand angels. Thank you again

[@texasprepper2]

Wonderful! So glad to be of help!

[@baxterbc]

Thanks for walking me through my first batch of blackberry jelly. I watched lots of videos, but I went with your because it was the easiest and most laid out recipe. Thanks again!

[@texasprepper2]

You are so welcome! Glad to help. How'd it turn out?

[@baxterbc]

It started to set up really quickly on me and I was a bit slow getting them all in the jars. It looks a little strange on top, but it tastes soooo good.

[@admcc56]

Alan, Just FYI, I just made a quart of blackberry vinegar from the leavings out of the press from making jelly. The scraps left after squeezing the juice for one batch made a great tasting vinegar. I followed instructions from Mary's Nest channel (69) How to Make Fruit Scrap Vinegar Using Strawberry Tops - KZbin and just substituted blackberry mash.

[@texasprepper2]

SWEET! I've never made vinegar... I'll have to check it out, thanks!

[@JCinLapel]

The reason your double batch of jelly will not set up is because that much liquid take more time to get up to temp and condense your Juice. It is not setting up because there is to much water left in or you did not keep the temp high enough and long enough for all the pectin to fully activate the pectin. If you have a candy thermometer it has to reach 220 to set up

[@texasprepper2]

Good info… thanks!

[@JCinLapel]

@@texasprepper2 Hope it helps also the 215 to 220 temp is for Indiana if your area may be different

[@oleman490]

man ya really know how to make an ole man druel;;;;lol;;;;gee;;;brings back old mems of on the farm;;;;mom made bb jelly and jam;;;nothing wasted;;;;just finished breakfast and just watched so i had to go back and fix me a jelly sandwich;;;not homemade but cured the cravin;;;lol;;;you be so mean doin that ;;;;lol;;; adding canning expert to your many talents;;;;;keep em comin;;;

[@texasprepper2]

You can always buy some blackberries and can them yourself 😎 Glad I made you hungry. It’s good to know I’m not the only one.

[@gwendolynztube]

You are one of most favorite channels. I luvs me some black berry cobbler. I luvse some blackberry jelly, and I am going to start making blackberry wine. I grew it making Santa Rosa plum jelly and wine. I love how you have preserved the way of life that is not chemical and GMO.

[@gwendolynztube]

Until I saw those cupcakes.

[@texasprepper2]

You made me laugh… Ha ha Ha😎

[@rbrown2895]

Excellent instructional video and very thorough!! I’m making another batch of seedless blackberry jelly tomorrow! We have a Bush in the yard and it’s really producing. I lived in Texas 40 years but recently moved back to SC. GOD Bless Texas!!

[@texasprepper2]

Glad it was helpful! This really is good jelly. I eat it most every day 😎👍

[@migellwedderburn5706]

Perfect recipe. Mine came out to perfection using your step by step instruction

[@texasprepper2]

Great to hear! So glad I could help 😊

[@merryanneadair4451]

It looks SO good!! Thank you!

[@texasprepper2]

You’re very welcome!

[@donnaraney631]

Excellent video. Thanks

[@screepster]

I do large batches of mixed jelly. Apples, grapes, blackberries, raspberries and plums I put all the fruit into the boiling pot then dump it all into a pillowcsae and squeeze it with my cider press. Sure takes the work out of it.

[@texasprepper2]

Sounds yummy. I didn't think about doing several fruits at once... thanks!

[@sefunjege7798]

Love American accidents. Thank for this lesson. I am actually doing this tomorrow with my wonderful learning disabilities students. Wish me luck and once again 🙏🏽🙏🏽

[@texasprepper2]

Let me know how it comes out. Remember, only do *ONE* run of jelly at a time. If you do multiple runs, it *won't jell* (it will be runny, like syrup)

[@samansiddiqui8664]

Good job, I love black berries, yummy 😋

[@texasprepper2]

Thanks! 😊

[@jfwright1573]

Mama said, a tiny little pat of butter, before the last boil, will cut the foam" 😊

[@texasprepper2]

Oh yes! I may have left that out of this video, but I always do that for sure.

[@melissalybarger3273]

Very informative loved the step by step, can’t wait to try

[@texasprepper2]

Have fun! 👍😎

[@dodihead9011]

I did your recipe and it came out great.! Thanks for sharing!

[@texasprepper2]

You are so welcome!

[@rhondarichter6668]

Add a Tablespoon of Balsalmic Vinegar with your juice when you make jelly!! It makes the flavor Pop!!! I did my grapes yesterday. I put mine through cheesecloth in a strainer and then make jelly. I got 15 quarts of grape juice and 24 half pints of jelly!! I missed the wild blackberries this year. Blessings from north central Wisconsin

[@texasprepper2]

Wow... that's a LOT of jelly! I'll try to remember your vinegar hack... thanks!

[@FloridaGirl-]

Great timing! I just planted blackberry bushes this weekend!

[@texasprepper2]

That's great... Enjoy!

[@benjaminhalagean6012]

love this video, i will definitely have to try this recipe :)

[@texasprepper2]

You should... it's GREAT. Also, next week I hope to have another jelly recipe that is even BETTER! Make sure you're subscribed to be notified.

[@Mamalar57]

That Foley Food Mill is what I grew up with. Big help with canning. If you turn the handle counterclockwise you get nothing but the juice.

[@texasprepper2]

This is the first time I have used it. It worked great.

[@virginiasweeten8253]

Great video, thank you! I’ve been making blackberry jelly ever since I watched this last year. I’ve made about 80 jars now!

[@texasprepper2]

Wow... that's a LOT of jelly!! Glad I could help 👍😎

[@langelatallent5460]

Thank you 😊!!! Great video 👍!!!

[@texasprepper2]

Thanks for watching!

[@sybilleger9662]

Thanks for sharing.

[@texasprepper2]

Our pleasure!

[@calebcoffey180]

Thank you for the video. I just finished my first ever batch of jelly. Your instructions were a life saver.

[@texasprepper2]

So glad to help. It's GOOD ain't it? 😎👍

[@meganjones3029]

Just made my VERY 1st batch of blackberry jelly! Thank you so much for your step by step instructions. This was a very helpful video.

[@texasprepper2]

So glad it was helpful! Should be really good :)

[@katbrown5084]

Great information

[@texasprepper2]

Glad it was helpful!

[@khalifakenta8024]

Thank you for the info sir

[@texasprepper2]

Glad to help!

[@silentwhisperz7095]

I made my first BB jelly! It's delicious 😋 thank you so much for showing me how to do it. 🥰🥰

[@texasprepper2]

My pleasure 😊

[@jenniferjcbg1277]

Thanks! Great step by step, just what I was looking for. Just picked dewberries

[@texasprepper2]

Glad to help Dewberries should do GREAT using this recipe

[@jenniferjcbg1277]

@@texasprepper2 Made my jelly yesterday- came out awesome! Thank you

[@texasprepper2]

@@jenniferjcbg1277 Glad to help!! 😀

[@buckeyedav1]

I just made your recipe OMG!!! That is the best tasting blackberry jelly I've ever had it jelled perfectly and it was so easy with your instructions. Its hard to find recipes using powdered pectin for jellies and I hate buying the liquid pectin it's so darn expensive and I just don't have much luck with it honestly but this is perfect. I want to try it next on my scrap apple jelly. Thanks so much for sharing. I know some folks who are going to be really happy at Christmas this year. Anna In Ohio

[@texasprepper2]

So glad I could help. Let me know how the apple turns out :)

[@jtharp9265]

Great recipe , I've watched alot ,an not many tell you the cups of fruit u need ,neither does the sure-jell Only 1 pint etc.so glad u said 8 cups . I have to look up at 55yrs old ..what = a quart somedays ...geez .looks good .thank you Josette Tharp 🙏🏻

[@texasprepper2]

Remember... 8 cups is for TWO runs. It's 4 cups of juice (actually 3-3/4 Cups) for ONE run of jelly - per Sure Jell.

[@stevelongacre5829]

Thank you. Had some blackberries in freezer, wasn't sure what was gonna do with them. Used your video and made up a batch. Everyone raved about it. Made a cheese cake and layered the jelly on top, wow...delicious.

[@texasprepper2]

Glad I could help! And glad it turned out so well for you. 😊

[@joankelley3772]

new subscriber! I love that you're using the old way of juicing, I use one that is about 45 years old! Some of these new tools just don't hold up to the job. Happy Canning!

[@texasprepper2]

Thanks Joanne, this works really well for me. And thanks for watching!

[@theoverworkedgardener5648]

Yum looks very good. Very good video. Hopefully next year I'll have enough blackberries to do this.

[@texasprepper2]

Hope so. It's really good :)

[@theoverworkedgardener5648]

@@texasprepper2 This year I haven't done near what I wanted to in my garden. I finally got my fence up trying to keep my goats out of my garden. They haven't found their way in yet. But it put me behind and I never caught up . I'm hoping to put in my fall garden pretty soon. Always enjoy seeing what my neighbor is doing. It's only like hour or an hour and a half to your place from mine. I have family in East Texas.

[@scampofscamps8080]

Looks delicious, thank you for another great video. My mom and grandma use to make jelly and would melt wax on top and not use a lid, not sure if folks still do that or not.

[@texasprepper2]

Some probably still do, but I don't know how :)

[@mikemaguirre2461]

My mom and grandmother did the same thing they us wax too .

[@justaskmom]

My Mother did that. When she peeled the wax off, some of the jelly would stick to it. She'd break off a piece, give us kids a piece and we'd all start chewing it and turn it into gum. She'd grown up in an era when chewing gum wasn't affordable...we thought it was a neat trick. Such a strong woman...miss her lots.

[@happydays1336]

I used wax once way back when I was a newlywed in the late 1970s. I had mold grow under the wax. It's no longer a recommended way to preserve jams and jellies. The way they're made now now is to water bath the jars of jams and jellies with lids and rings for "x" number of minutes depending on the recipe.

[@deblanfair8510]

Thank you for this video. My Mom made her own jams and jellies but it's been a long time since I watched her. Your gadget with the turn handle is called a Foley Food Mill. I am blessed to have my Grandfathers.

[@texasprepper2]

Thanks for watching!

[@JanDaLadyRoze]

Thank you so much for a nicely presented video! I have been relying mostly on store bought juice, because I was feeling intimidated by the idea of making it myself. Your process was easy to follow, and I think I have faith I can do it now. I actually have a food mill that I bought last year to process tomatoes. It's good to know I can now put it to use making what I love: jelly. Thanks!

[@texasprepper2]

Glad it was helpful!

[@debbiemoody8991]

So helpful, I just made my 1st batch watching this video. My batch made 8, 1/2 pints .

[@texasprepper2]

Wonderful!

[@carlyl2683]

When you said mash I thought black berry shine might be really good. I don't drink much or often but black berry shine would be a treat while I'm on the porch watching the grass grow.

[@texasprepper2]

Hahaha... probably true :)

[@shannonmorgan8945]

Thank you for this video. God's blessed us with a bunch of blackberry bushes on our new farm. I'm excited to make blackberry jelly for the 1st time 😀

[@texasprepper2]

This is pretty simple. Let me know how it comes out 👍😎

[@shannonmorgan8945]

@@texasprepper2 it turned out great!

[@markgrace7181]

My grandmother skimmed the foam and put on wax paper Totally loved it You do not get much I don’t think Think you put butter in to limit it I want the foam on top of having my favorite jelly

[@texasprepper2]

Yes, I started putting a small pat of butter in the mix as I cook it down. It does reduce the foam.

[@truthinaction]

Hi ! I am so excited to try out this recipe ! The berries at the local berry farm just really started coming on and I just went today and got a couple of gallons !! I do have a question though, if I want to make jam is it the same process and just don't smash up all of the berries ? This will be my first time canning anything lol I got myself a water bath canner & a pressure canner. Boy I tell you I am real excited to get to using them. It is gonna be a learning summer for me !! Thanks for the great video !!

[@texasprepper2]

As a rule "jam" would be using everything of the berry... the skin, seeds, etc. I make "jelly" because I want to eliminate or reduce the seeds in the procuct. The "SureJell" box has recipes for jellies and jams. I haven't made any blackberry jam, so you'll just have to read the label and see if you can make sense of it. But, THIS is some of the best jelly I've ever tasted. Peach Pit and Peeling jelly: kzbin.info/www/bejne/iYGXfI2InMejnJY

[@truthinaction]

@@texasprepper2 thanks so much !! I am gonna be trying it today ! 😊 First a bit of water for my garden out back !!

[@yoopermann7942]

i too had the problem of jelly not setting up when i tried to do a double run/batch, never did/able to find out why, it did make a good syrup though,,, just subscribed

[@texasprepper2]

Thanks for the sub, YM 😎

[@centralcnc1798]

Hi, I made a large batch of mulberry one year, non of it set. I opened all jars about a month later, dumped back in pot and let it boil for a while. I also added a few Tablespoons of No/Low sugar powder pectic to the juice. Set Perfect and was so good.

[@tazccl]

Thanks for making the video it's just what I needed. I have bags of black berries from my black berry bushes. I have never done anything like this but now I will give it a try. How long will the BB jelly last in the jars? Again thanks for making your videos.

[@texasprepper2]

I have heard of people having jelly they made 3, 4, 5 years ago that was still good. I think the recipe says one year… But that’s just playing it safe. It should last several more years than that.

[@texasprepper2]

It will not last that long around here 😎

[@mikemaguirre2461]

Yes it was think you very much👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@texasprepper2]

Glad to help!

[@gregorycalzada5264]

STRONG WORK 😎😎😎

[@texasprepper2]

Thanks so much!! 😎

[@francesschmaltz5104]

I used equal amounts of the juice and sugar and do not use pectin. I just boil the berries and sugar longer, about soft ball stage, and the jelly comes out perfect.

[@texasprepper2]

Nice... thanks for the tips!

[@jeffkimble8857]

I do not use any pectin when I make mine and I also reduce the sugar considerably. Blackberries are high in natural pectin. The temperature to set the jelly/jam is determined by your altitude. I have folks constantly requesting my seedless blackberry jam so I guess it must be ok. Appreciate your videos. Hope your berries do well this year. It has been hot and dry in her Charlotte NC and mine have not done as well as I hoped.

[@texasprepper2]

Thanks for sharing! Rain has been our problem, but since all my berries are in containers, they did GREAT! February's hard freeze really knocked them back, though.

[@elizabethdixon9884]

When you do Not use the pectin, does the Jelly become like jelly- OR Is part liquid and partly Jelly-- just curious, because I will.make it tonight if Jelly solidifies or gels whatever the correct word Sorry this would be my first crack at it! Thank you!

[@jeffkimble8857]

@@elizabethdixon9884 like I said in my post, blackberries contain natural pectin. It will jell.

[@elizabethdixon9884]

@@jeffkimble8857 Thank you for letting me know!

[@lucasvass2539]

Hey bud I have prime ark freedoms like you and love them. Do you know of any other thornless variety that fruits on first year canes.

[@texasprepper2]

I will have to be a Primocane variety. Prime Ark Traveler is another one, but I was not successful with them.

[@robertbush5890]

i need to get me one of them Whirly Gigs. lol

[@texasprepper2]

👍😎

[@codymoreland4496]

I use a cheese cloth style jelly bag. I squeeze it by hand once its cooled off enough.

[@texasprepper2]

👍😎

[@happydays1336]

I use my steam juicer to extract the juice.

[@texasprepper2]

I don't have one, but would like to get one some day. Thanks!

[@brendastroud9096]

so when your done do they sit ont the counter or go in frige?

[@texasprepper2]

If they seal they go in the pantry If for some reason they do not seal... in the fridge and will be eaten first

[@andyguy5764]

A thought on why two runs won’t gel is may be due to boil time. Boil time steams out water. That may cause it to be to runny. Just a thought I had.

[@texasprepper2]

Could be. All I know is, folks that make a lot of jelly say don't run 2 at a time

[@shirleyb2fit]

yum😛

[@texasprepper2]

Yes it IS!! 😎

[@daileme1]

Mix jel w some sugar helps clumping

[@texasprepper2]

Good to know... thanks!

[@mssavedin92]

Hello again, do we absolutely have to add 4.5 cups of sugar? can it be 3.75 or 4 cups? And about the suregel, is that just nornal pectin powder? We cant get that here where I live. Thankyou

[@texasprepper2]

Anytime you deviate from the recipe, you’re taking a chance that it won’t gel properly. I’ve never used just straight pectin, so I can’t answer that question.

[@TheSkeetergirl]

Thank you. That doodad is a potato ricer.

[@texasprepper2]

Hahaha... THANKS!

[@topher6_9]

So when you boil the jars do you put them in and then turn on the heat to start boiling, and then boil for five minutes?

[@texasprepper2]

If you’re talking about sterilizing empty jars, I usually put them in the oven for 10 or 15 minutes at 200+ degrees to sterilize them. If you are talking about boiling the full jelly jars in the canner, then I start the timer when they come up to a rolling boil. 5 minutes.

[@topher6_9]

@@texasprepper2 I’m talking about the full ones. Do you fill the pot with water and put the jars in and then turn on the heat. Or do you fill up the pot, let it heat for a little while then put the jars in and wait for it to boil?

[@texasprepper2]

Never put full jars in boiling water. The drastic temp change can bust the jars. If the jars/jelly are pretty hot, then the water in the canner can be a little hot too... It's just best if it's not TOO hot (boiling)

[@topher6_9]

@@texasprepper2 good to know. This will be my first canning run. Love blackberries! Thank you for your info!

[@hucknanjing1083]

My chicken like my jelly making endeavors cause they get the fruits Also if you put a cheese cloth over your strainer you can fold it over on top of itself and squeeze the juice out and not have to sit there and stir it threw

[@texasprepper2]

Great tip, thanks!

[@hucknanjing1083]

@@texasprepper2 no prob

[@scotthood6485]

The recipes I've seen online call for 4 cups of berries and 4 cups of water. What's the reason for only using 1 cup of water for 10 cups of berries? Does it Change the taste because it's more concentrated?

[@texasprepper2]

That was my thinking. I didn't want diluted jelly, so I didn't use much water. And it's GREAT! 👍😎

[@xxambyknzxx3192]

How many jelly jars would this make? Would it make a case of 12?

[@texasprepper2]

I think one batch makes 3 pints

[@JoannaMuse]

I love my blackberry but not so much the seeding. It's worth it ☺️ though. No seeds for me.

[@texasprepper2]

I have eaten quite a bit of this… And have found no seeds so far 👍🏼😎

[@rogerdue85]

You should make a video of making blackberry wine. Mmmm...mmmm. Oh, and I like the seeds. Can you sterilize the jars in the microwave?

[@texasprepper2]

I don’t think you can sterilize jars in the microwave. Not sure though. Actually, a lot of the canning suppliers now say that it’s unnecessary to sterilize jars rings and lids.

[@gymgirllja]

@@texasprepper2 jars, rings and lids do not need to be sterilized if processing in a pressure canner, or, if water bath canning for at least 10 minutes. Jars should NOT be sterilized in a microwave or the oven, since they have not been tempered for dry heat. They have been tempered for thermal heat from hot water. The dry heat could cause hairline fractures in your jars, which could shatter in your canning process. THIS IS A GREAT TUTORIAL!!

[@Joeameturexpert]

Have you tried using the left over mash for some blackberry wine?

[@texasprepper2]

No, but I bet it would work! Try it 😊

[@DebbieTomkoSUNSHINE]

Do you have to buy those jars or can you re-use glass jars, like old pickle jars? Really enjoyed your video...:-)

[@texasprepper2]

You really need to buy real "canning jars". They are so much thicker and not prone to breaking under the high temps. They are about $1 each when you buy a dozen. Try Dollar stores, etc

[@happydays1336]

@@texasprepper2 Also thrift stores.

[@janeperkins2000]

It’s a food mill my mom used one to can with

[@texasprepper2]

And it's a handy tool for sure.

[@donnalarson8558]

Have you ever extracted the juice using a steam juice extractor?

[@texasprepper2]

No, I don't have one, but I've seen others do it Seems to be a great way to get the juice!

[@rg1599]

I bet the chickens would like the residue from the juice.

[@texasprepper2]

They do :)

[@saraialday]

I always wondered why we have to put the jars back into boiling water after putting the jelly in? Is it necessary? Thank you 🙏

[@texasprepper2]

I think so just to be safe (sterilization) Some of the old school jelly makers don't.. but I do. It's a small step to help insure safety

[@kenescritt2411]

Can you use a juicer machine before you heat up the juice.

[@texasprepper2]

I would think so. I don’t have one so I don’t know how to use them. But from what I understand, that’s what a lot of people do, is use a juicer.

[@mssavedin92]

good video but I got concerned when you used that aluminum food mill, the acids in the juice can react to the aluminum oxide on that sieve...you dont want aluminum in your jelly.. Something to consider. Thanks for the recipe

[@texasprepper2]

Thanks for the tip

[@dwc8902]

How long will this jelly stay good?

[@texasprepper2]

I really don’t know, but I believe jelly will keep well for several years.

[@brendabryant60]

Enjoyed your video. I always say if i meet a man who knows how to can I might get married again. LOL

[@texasprepper2]

Hahaha... I'll let you know if I get single again! I've only been married to this one for 51 years, so I'm not sure if it's gonna last or not 👍😎 kzbin.info/www/bejne/n17NdqanoLh5bM0

[@mermer58]

The jars should be clean and warm when pouring in the warm mixture, but the water bath will sterilize everything.

[@texasprepper2]

Great tip, thanks!

[@aliciamcnamar8203]

My blackberries are not ready yet. Growing up we would seal the jelly with paraffin and save the lids.

[@texasprepper2]

I have heard of the paraffin method but I’ve never used it. Thanks for commenting.

[@garyfoster8833]

Do you have to heat the berries for the juice? Can you just squeeze them to get the juice?

[@texasprepper2]

Every recipe I've seen says they need to be heated. This jelly really turned out great! I wouldn't change anything.

[@garyfoster8833]

Thanks, my wife and are going to try for the first time. I will let you know.

[@texasprepper2]

@@garyfoster8833 Do that! :)

[@buckeyedav1]

Perfect Instructions. Anna In Ohio

[@texasprepper2]

Thanks, Anna... Glad I could help :)

[@robertmulhern2113]

Can I substitute monk fruit?

[@texasprepper2]

I don't know what that is, but if it's sweet I would think it would work. Folks make jelly out of just about anything... corncobs, dandelion, etc. I made some of the best jelly out of Peach PITS!! Here's the video: kzbin.info/www/bejne/iYGXfI2InMejnJY

[@happydays1336]

@@texasprepper2 Monk fruit is a natural, carb-free sweetener that's used as a sugar substitute. It's safe for diabetics. I canned pints of pears last year with 1 tablespoon of Monk fruit powder per jar. The pears turned out well. I don't know how it'd work with jam, but Monk fruit powder is quite expensive compared to regular white sugar. (I've made several comments on this board. I hope I'm not saying too much! This is the first of the videos on your channel that I've watched and have really enjoyed it. I'll be subscribing to your channel.)

[@texasprepper2]

Thanks, Happy Days! (love the name) :)

[@user-pq9vc4jk7w]

You measured out 3 3/4 cups of juice how did you end up with 3 pints

[@texasprepper2]

Remember, I added 4 1/2 cups of sugar. That is a huge volume of sugar, and increases the overall volume. (Plus the package of pectin)

[@andyhorn11]

Love that ricer. They don’t make them like that anymore

[@texasprepper2]

Ha ha ha, true. My wife is an antique dealer 😊

[@mermaidtails4391]

Needs to boil for 10 minutes and where’s your lemon juice?

[@texasprepper2]

I followed the directions on the Sure Jell box I didn't add any lemon juice but yes, that might have been a good thing to do

[@pamdepaolo8027]

Confused about the title saying “no pectin” but they use pectin

[@texasprepper2]

My title doesn't say "no pectin"... but others do.

[@6996katmom]

Please do not put jars in the oven. I used to do that. They are only meant for wet.

[@texasprepper2]

Hmmmm…Jelly is not considered “wet” ?

[@6996katmom]

@@texasprepper2 NO, the jars. I was warming mine in the oven, but the other canners, like Sutton's Daze and others, said only warm them in water, not dry heat. So, that is what I do now. Dry heat can cause the jars to break. I didn't want to take a chance on that happening so now I heat them in water.

[@texasprepper2]

@@6996katmom Gotcha... thanks!

[@melissap9416]

Just an FYI you should put a “don’t” list at the beginning of the video. I literally watched this whole video, made it step-by-step with you, doubled the recipe and at the very end of the video you said, “don’t double the recipe it won’t set ”. He’s right it won’t set. 🤦‍♀️ What a wasteful shame.

[@texasprepper2]

My bad

[@mermaidtails4391]

Heating the berries up releases it’s sugar and thickens it, making it harder to strain out the bits you don’t want. There’s no need to heat up any berries. Just crush them at room temp and strain.

[@texasprepper2]

Thanks for the tip!