Here’s a unique and flavorful recipe for Blackberry Root Beer Jelly — a fun twist on traditional fruit preserves that combines the tartness of blackberries with the deep, spiced flavor of root beer. It’s perfect for spreading on toast, biscuits, or even glazing meats!
🍇🥤 Blackberry Root Beer Jelly
🕒 Prep Time: 15 minutes
🕒 Cook Time: 25 minutes
🥫 Yields: about 5 half-pint jars
✅ Ingredients:
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3 cups crushed fresh or thawed blackberries
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1 cup root beer (use a high-quality, flavorful brand)
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1/4 cup lemon juice (bottled is okay for consistency)
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1 box (1.75 oz) powdered fruit pectin (like Sure-Jell)
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5 cups granulated sugar
🍳 Instructions:
1. Prepare jars and lids
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Sterilize 5 half-pint jars and lids in boiling water or run them through the dishwasher. Keep them hot until ready to fill.
2. Crush the blackberries
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In a large saucepan or bowl, mash blackberries well with a potato masher or fork. Measure out 3 cups of crushed berries (some seeds are okay).
3. Cook the jelly
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In a large pot, combine the crushed berries, root beer, lemon juice, and pectin.
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Bring to a rolling boil over high heat, stirring constantly.
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Add all the sugar at once and stir to dissolve.
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Return to a rolling boil and boil hard for 1 full minute, stirring constantly.
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Remove from heat and skim off any foam.
4. Jar the jelly
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Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace.
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Wipe the rims clean, place lids on, and screw on bands until fingertip-tight.
5. Process (optional but recommended)
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Process jars in a boiling water bath for 10 minutes to ensure safe storage.
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Remove and let cool on a towel for 12–24 hours. Listen for the “pop” to confirm the seal.
🍞 How to Use It:
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Spread on toast, biscuits, pancakes
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Swirl into yogurt or oatmeal
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Use as a glaze for pork, chicken, or ribs
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Add to cheese boards with brie or goat cheese
❄️ Storage:
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Processed jars: Store in a cool, dark place for up to 12 months.
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Unprocessed jars: Keep refrigerated and use within 3 weeks.
