Jams and Jellies

Berry Jelly

Liquid Pectin allows you to make the freshest jelly possible, retaining more flavour and nutrition than with any other method of jelly making


  • 4 cups (1000 ml) Berry juice
  • (For each cup (25 0ml) you’ll need 3 to 3-1/2 cups (750 to 875 ml) of raspberries, blackberries, boysenberries, youngberries, dewberries or loganberries)
  • 7- 1/2 cups (1875 ml) granulated sugar
  • 2 pouches (170 ml) BERNARDIN® Liquid Pectin


  • Gently wash and drain berries. Remove caps and stems. In a large stainless steel saucepan, combine berries and just enough water to prevent scorching, about 1/4 to 1/2 cup (50 to 125 ml) water for every 4 cups (1 L) berries. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing berries occasionally, just until berries are softened, 5 to 10 minutes.

  • Pour prepared berries into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container. Let juice drip undisturbed for 2 hours or overnight to collect juice. For quicker results, squeeze bag; juice may be cloudy.

  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Measure 4 cups (1 L) prepared juice into a large, deep stainless steel saucepan. Stir in all of the sugar. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

  • Quickly pour hot jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.