Pioneer Woman Blackberry Jelly Recipe

Pioneer Woman Blackberry Jelly — it’s fruity, sweet, old-school, a little messy. And worth it. You get this shiny deep purple spread that tastes like late summer and toast and sticky fingers. It’s got blackberries, apples, lemon, maybe even a cheeky shot of crème de cassis if you’re feeling like someone who puts on lipstick for breakfast.

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Ingredients Needed

• 3 lb blackberries: washed. fresh is best.
• 2 large cooking apples: cored, diced, don’t peel. more pectin = better set.
• ¾ pint water (about 1¾ cups): just enough to help everything break down.
• 1 lemon, juiced: brings the tang and helps it gel.
• Preserving or granulated sugar: you’ll measure it after the juice is made.
• 2–3 tbsp crème de cassis (optional): adds depth. or don’t.
• Sterilized jam jars and lids: don’t wing this. cleanliness matters.

How To Make Pioneer Woman Blackberry Jelly

Prep the Jelly Bag:
Boil your jelly bag (or clean tea towel) for a couple mins. Wring it out. Drape it over a bowl or tie it up somewhere to hang. Feels like a weird craft project.

Cook the Fruit:
Dump your berries, diced apples, lemon juice, and water into a heavy pan. Bring it to a boil, then simmer it down for 20-25 mins. You want it mushy. Like, real mushy.

Let it Drip:
Pour the mess into the jelly bag. Let it drip into a bowl. For eight hours. Yeah. Don’t rush this. Overnight’s best. Don’t squeeze it either unless you want cloudy jelly (I’ve done it… not cute).

Sterilize Jars:
Wash jars with hot soapy water. Dry them in a 250°F oven for 10-15 minutes. They gotta be warm when the jelly goes in.

Cook the Jelly:
Measure the juice. Use 1 lb sugar for every 1 pint juice. Pour juice and sugar into a clean pan. Stir on low ‘til sugar’s gone. Add cassis if you want. Then boil it. 10–15 mins, but test it — do the wrinkle test. (Spoon on a cold plate. Wait. Push it. If it wrinkles, you’re good.)

Jar It:
Skim the foam off. Pour hot jelly into hot jars, right to the top. Lid them. Label them. Hide them if you have kids.

Recipe Tips

• Let it drip overnight, not for 30 mins. Be patient.
• Wrinkle test always. Don’t guess. You’ll end up with syrup.
• Warm jars = no breakage.
• Add cassis for a richer, grown-up taste.
• Taste the juice before sugaring if you’re picky about sweetness.

How to Store Leftovers

Room Temperature: Sealed jars = shelf stable for months.
Fridge: Open jars last up to 6 months, easy.
Freezer: Jelly freezes well — use freezer-safe jars and leave space.

Nutrition Facts (Approx. per tablespoon)

• Calories: 50
• Sodium: 10mg
• Protein: 0g
• Fat: 0g
• Carbs: 13g
• Fibre: 0g
• Sugar: 13g

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