Low Sugar Blackberry Blueberry Jelly

If you’re on the hunt for a delicious blueberry and blackberry jelly recipe, this one is perfect for you. Combining these two berries might not seem ground breaking, but what sets this jelly apart is its low sugar content. Curious how we did it? We add sugar in two steps to keep the amount low while still making sure the jelly stays fresh and tasty.

First, we add just enough sugar to help the berries release their juices. This way, we don’t waste sugar on the parts of the fruit we’ll strain out. In the second step, we add just enough sugar to preserve the remaining fruit juices and ensure our blackberry blueberry jelly sets perfectly. Give it a try, and you’ll see why this blackberry blueberry jelly is worth your attention!

Important note about berries used in this recipe

For this blackberry blueberry jelly, we used field-grown blueberries and wild, under-ripe blackberries. Blueberries naturally lack pectin and acid, so if used alone in a jam, you would have to add both acid and pectin to help the jam or jelly set.

Ripe, field-grown blackberries have low natural pectin and, depending on the level of their ripeness, can also be low in acid. In contrast, wild blackberries are much more acidic. Both acid and pectin are essential for making jam or jelly set properly.

The blackberries we used for this recipe were very acidic because they were wild and because we picked them before they were fully ripe. If you’re using field-grown blackberries, especially if they are fully ripe, you’ll need to add 1 ½ tablespoons of lemon juice to your jelly mixture to ensure it sets correctly.

Can I make this jelly with old frozen blueberries and fresh blackberries?

Yes, you can use a mix of fresh and frozen berries for this jelly. Just be sure to defrost the frozen berries before use. If you’re using frozen blackberries, we recommend using the juices that are released during thawing. However, frozen blueberries typically release mostly water, which you may need to discard.

What pectin did you use to make this jelly?

To make most of our jellies we use Pomona pectin. The reason is that we found it to be the most reliable. Although we don’t use their calcium pouches, mixing Pomona’s powdered pectin with sugar sets the jelly perfectly, even when pectin is used in small amounts. This isn’t a paid endorsement. We just believe that out of all the pectin we’ve tried Pomona works the best. Plus, it contains only natural citrus pectin, which fits with our preference for natural ingredients and no added preservatives in our jams and jellies.

How can I adjust the recipe to make a larger or smaller batch?

To adjust the recipe for a larger or smaller batch, follow these steps:

1. Scaling Ingredients: Multiply or divide the quantities of each ingredient proportionally. For example, if you want to double the recipe, use twice the amount of each ingredient. For a smaller batch, halve the amounts.
2. Choosing the Right Equipment: Use appropriately sized pots, pans, and jars. Larger batches will need bigger pots and more jars, while smaller batches require smaller equipment.
3. Adjusting Cooking Time: Keep in mind that cooking times may vary based on the size of the batch and the depth of the jelly mixture in the pot. A larger batch might take a bit longer to cook, while a smaller batch will cook faster. Test the jelly’s consistency before you finish cooking. Use the spoon or plate test to ensure it’s set properly.

Can I use a sugar substitute or reduce the sugar further?

Remember, sugar helps your jam and jelly set properly. If you want to use a sugar substitute, you need to choose your pectin carefully. Pomona pectin works well with different sweeteners, so it’s a good option if you’re replacing sugar.

Keep in mind that sugar substitutes might change the flavor of your jelly. You might notice a difference in taste compared to using regular sugar.

Are there any common mistakes to avoid when making this jelly?

These are some common mistakes to watch out for:

• Scaling Up or Down Incorrectly: When adjusting the recipe for a larger or smaller batch, be careful to scale all ingredients proportionally. Incorrect scaling can affect the texture and set of the jelly. Make sure to adjust cooking times and equipment sizes as needed.
• Picking incorrect pectin: Different pectins have specific instructions. If you are not using Pomona, make sure that you pick the pectin that works well with low sugar jellies and jams.
• Not Prepping Jars Properly: Ensure jars and lids are sterilized before using them. This helps prevent spoilage and ensures a proper seal.
• Not Stirring Enough: Make sure to stir the mixture thoroughly during cooking to prevent sticking and burning.

How to use this blackcurrant blueberry jelly?

Use this jelly like you would use any of your usual blackberry blueberry spreads. Some of the more creative ways of using it are these:

• With Mascarpone on Toast: Mix this jelly with a bit of mascarpone. Then spread it on your favorite bagels or English muffins for the nicest breakfast bagel or muffin ever.
• Spread on Toast or Biscuits: Slather it on warm toast or flaky biscuits for a sweet and fruity breakfast or snack.
• In Yogurt or Oatmeal: this blackberry blueberry jelly works very well with plain Greek yogurt. We also like it mixed in a hot oatmeal
• In Smoothies: Blend a spoonful of this blackberry blueberry jelly into your smoothie for added fruitiness and sweetness.
• On Cheese Platters: Pair this jelly with soft cheeses like brie or cream cheese.

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