Mixed Berry Jelly

This is my favorite time of the year. Time for picking berries. Time for canning.

There is no greater therapy than canning.

On a side note, jars of jam make the best gift!

This batch of jelly is a mix of berries. I used strawberries, blackberries, and blueberries.

I’ve also made mixed berry jelly with raspberries and mulberries.

Use what you have! You can’t go wrong!

Start with cooking down the berries, I added a little water to help speed up the process since some of my berries were frozen.

I didn’t care to even remove the stems from the strawberries because I was straining the liquid anyway.

When berries burst, use a potato masher to smash them all, making sure to get the most juice out of them.

Place a fine mesh strainer over a bowl. Ladle the berries in the strainer, pressing with a spatula. All the juice will go in the bowl and the seeds will stay in the strainer.

After all of the seeds have been strained, throw it away.

Measure the juice in the bowl. You need 4 cups of berry juice. If you don’t have enough, top it off with water until it reaches 4 cups.

Place the berry juice in a pot with a pack of pectin. Bring to a boil.

Add sugar, bring back to a boil for exactly 1 minute.

Skim any foam that may have risen to the top.

Ladle into sterilized jars. Tightly place on the lids. Submerge jars in boiling water for 10 minutes. Remove and place on a towel.

Listen to the jars pop! My favorite sound!


Mixed Berry Jelly (Yields about 4 pints)

1 lb strawberries

18 oz container blackberries

6 oz blueberries

1/2 cup water

1 package pectin

5 1/2 cups sugar


Cook down the berries and water until berries have burst. Use a potato masher to mash the berries.

Using a fine mesh strainer over a bowl, ladle the berries into the strainer. Press the berries with a spatula, separating all of the juice and seeds.

You need 4 cups of berry juice. If you do not have enough, add enough water to make 4 cups.

Pour the berry juice into a pot with a pack of pectin, Bring to a full roiling boil.

Add sugar. Bring to a boil for exactly one minute. Remove from heat.

Skim any foam.

Ladle into sterilized jars. Cover tightly and submerge jars into boiling water. Boil for 10 minutes.

Remove jars and place on a towel. As jars start to cool the lids will “pop”/ seal.

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