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Seedless Blackberry Jelly

Submitted by: Autumn Barr

Seedless Blackberry Jelly

We all love berry jam, but a seed stuck between your teeth is no fun. This SEEDLESS recipe is simply delicious!
Servings: 8 half-pint jars


10 Cups of Blackberries
4-6 Cups of Sugar
Roma Sauce Maker (HM100)
Accessory Kit (HM105)
Stainless Steel Pot (HM702)
Canning Funnel & Jar Lifter (HM500)


Prepare your canner, jars, lids & seals according to the manufacturer’s instructions. This jam will be processed using a hot water bath method.

Gently wash the blackberries.

Using the Roma Sauce Maker and the second finest screen that comes in the Accessory Kit, “juice” the blackberries. This process is quit simple: Place the berries in the hopper and then turn the crank to extract your seedless berry syrup (seen above)!

Transfer your berry syrup to a stainless steel pot.

Stir in the sugar.

Bring the mixture to a rapid boil, stirring frequently to prevent burning. Continue boiling & stirring for approximately 30-40 minutes or until the mixture reaches 220˚F or thickly coats a spoon.

Remove from heat. Skim off and discard any foam.

Carefully pour into jars using a canning funnel. Leave 1/4” headspace in the jar. Wipe off any drips that may have gotten on the rim of the jar.

Secure the lid according to the manufacturer’s instructions.

Fully submerge the jars in your pre-heated hot water bath. Once the water comes back to a boil in the canner, process for 10 minutes.

Use a jar lifter to remove jars from the canner.

Allow jars to cool completely, then check the seals, remove snaps or rings, label, and store (if you don’t give them all away first)!

Fun Fact:
Blackberries naturally contain enough pectin to make a thick jam, so there’s no need for commercial pectin.

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