Blackberry Elderberry Pectin Jellies
These blackberry pectin jellies are a soft, chewy homemade candy made with rich blackberry preserves and a smooth-setting pectin for the perfect texture. This easy fruit jelly recipe delivers bold berry flavor with a tender, consistent set, making it ideal for both beginner and experienced home bakers.
Using high-quality ingredients like fruit preserves and pectin ensures reliable results and a polished finish every time. Perfect for gifting, entertaining, or everyday snacking, these homemade fruit jellies are a simple way to create professional-quality confections at home.
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Blackberry Elderberry Jellies
ifiGOURMET Provisions
40 jellies
15 minutes
15 hours
Confectionery
2-3 Hours
8x8 -inch pan | Candy Thermometer
This recipe brings together Dreidoppel Elderberry Flavor Paste and DGF Pectin to create fruit jellies with bold flavor and a perfectly balanced texture. The elderberry paste adds a deep, slightly tart berry profile, while the pectin ensures a smooth, consistent set that’s firm yet tender. Together, they make it easy to achieve professional-quality results at home with clean flavor and a polished finish
Ingredients
Jellies
- 16 oz / 454 g Blackberry Preserves
- 1¾ C / 350 g Granulated Sugar
- 2 Tbsp / 15 g Pectin
- ¼ C / 80 g Glucose Sugar
- 1 Tbsp / 15 g Lemon Juice
- As Needed for Coating Granulated Sugar
Directions
Jellies
- Lightly grease or line an 8x8” pan with parchment paper. Set aside.
- In a sauce pan , combine the blackberry preserves and glucose syrup. Heat over medium, stirring occasionally, until smooth and loosened.
- In a small bowl, whisk together the pectin and ½ C / 100 g of the sugar. This helps prevent clumping.
- Bring the fruit mixture to a gentle simmer. Slowly whisk in the pectin-sugar mixture, stirring constantly until fully incorporated.
- Gradually add the remaining 1 ¼ C / 250 g sugar in 2-3 additions, stirring well after each addition until dissolved.
- Bring the mixture to a steady boil and cook, stirring frequently, until it reaches 233°F / 112°C. *
- Remove from heat and immediately stir in the lemon juice. Pour in the prepared pan and spread evenly.
- Let jellies set at room temperature for 2-3 hours, or until firm.**
Assembly
- Turn out onto a surface lightly coated with sugar.
- Cut into squares and toss in granulated sugar to coat.
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