Ingredients
- 1.8 kg blackberries
- 375 ml water
- 450 ml Québec maple syrup
- 125 ml bottled lemon juice
- 1 packet liquid pectin
Method
- Simmer blackberries with water for 10 minutes, crushing them as they soften.
- Strain through a jelly bag without pressing; measure 1 litre of juice.
- Boil the juice with maple syrup and lemon juice for 2 minutes, then stir in liquid pectin.
- Return to a full boil for 1 minute, pour into hot jars, and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 900 g granulated sugar
Conversion used: Replace 900 g sugar with 450 ml maple syrup and reduce the classic water addition by 125 ml to offset syrup's liquid. Liquid pectin supports the lower-sugar set; no oven step, so −15 °C does not apply.
Why Quebec maple syrup: Maple gives blackberry jelly a rounded molasses-like depth while lemon preserves brightness. The lower-sugar formula keeps the clear, spreadable character of traditional jelly.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →