Start by placing the fresh blackberries, about 9 pints, into a large pot, then add 1 cup of water.

Heat the mixture over medium-high heat, bringing it to a boil. While it heats, gently mash the berries as they cook.

After approximately 5 minutes, the berries will have broken down completely, releasing their juices. Remove the pot from the heat.

Strain the blackberry mixture through a jelly bag or a cheesecloth-lined strainer. Allow the juice to drain thoroughly for at least an hour until the pulp is mostly dry.

Measure the strained juice, aiming for around 4 cups of liquid.

For each cup of blackberry juice, stir in 3/4 cup of sugar.

Transfer the juice and sugar mixture into a deep jam pot, then bring it to a rapid boil over high heat.

Continue boiling for about 5-8 minutes until the mixture reaches the gel stage. You can check this by placing a small amount on a chilled plate or using an instant-read thermometer (it should reach 220°F at sea level).

Pour the jelly mixture into sterilized jam jars, leaving about 1/4 inch of space at the top.

Seal the jars with 2-part lids.

If you're planning to store the jelly for immediate use, refrigerate the jars, or freeze them for up to 6 months.

For longer storage, water bath canning is recommended. Prepare a water bath canner as the juice is straining.

Once the jelly is ready, fill the jars with the hot mixture, leaving 1/4 inch headspace, and seal with the lids.

Process the jars in the water bath canner for 10 minutes.

After processing, carefully remove the jars and let them cool on a towel on the counter. After 24 hours, check the seals; any unsealed jars should be stored in the refrigerator for immediate use.

Enjoy your homemade blackberry jelly!