Blackberry – Pure Jelly

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 ½ liter juice, blackberry juice (thawed or freshly juiced)
0.5 liter ½ lemon juice (thawed or freshly squeezed), without it it gets too sweet!
2 kg preserving sugar, (normal)

Instructions

Bring the ingredients to the boil and let them cook properly for 5 minutes. Always stir the whole thing. Then remove from the heat and pour directly into the jam jars. Cover the filled jars with foil soaked in alcohol and seal them airtight with the screw cap. Finished.
It is not possible to specify a portion as this depends on the size of the jam jars used.
It is also difficult to give a time, because we always process and juice the blackberries when they are cheap to get. The cooled juice is then frozen. The jelly production takes place i. d. Usually only in November so that the finished jelly can be given away for Christmas. This also applies to the lemon juice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.