4.94 from 15 votes
A close up of a crumpet spread with butter and blackberry jelly, on a sideplate with a knife. A small dish of more jelly is in the background. The plate sits on a rustic hessian cloth.
One Pot Blackberry Jelly
Prep Time
10 mins
Cook Time
20 mins
Juice straining
12 hrs
Total Time
30 mins

A single pot of jelly is the ultimate in small batch preserving.   This rich, jewel coloured and intensely fruit flavoured one pot of blackberry jelly uses one large tub of quickly foraged blackberries.  No special equipment required, and ideal for the first time preserve maker.  Vegan and Gluten Free.

Course: Jams and Preserves, Preserving
Cuisine: Preserving
Keyword: Blackberry jelly, Easy jelly, Small batch jam
Servings: 20 servings
Calories: 40 kcal
Author: Helen Best-Shaw
  • 1 lt blackberries
  • 1 dsp lemon juice
  • sugar see instructions. 75% of juice weight.
  1. Wash and drain the fruit if needed and in a good sized saucepan, gently simmer the fruit for about 10 – 15 minutes until soft. If you didn't wash the fruit, add one tablespoon of water.

  2. Strain through a jelly bag or muslin lined sieve for at least 1 hour, and preferably overnight
  3. Weigh the juice.  Transfer to a saucepan and add 75% of this weight in sugar. Place a jam jar in the oven, set to 100°C/220°F/Gas Mark 1

  4. Gently heat to dissolve the sugar, then rapidly boil to setting point 105°C. Test for setting with one of the techniques listed above.

  5. When setting point has been reached, take off the heat and allow to cool for a few minutes.
  6. Fill the hot jam jar using a jam funnel. Screw on the lids: take care, as everything is hot. Allow to cool.

Recipe Notes
Nutrition Facts
One Pot Blackberry Jelly
Amount Per Serving
Calories 40
% Daily Value*
Sodium 3mg 0%
Potassium 11mg 0%
Total Carbohydrates 10g 3%
Sugars 10g
Vitamin C 5.9%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.