Blackberry Jelly
Ingredients
Directions
Extract the juice
Place the blackberries in a stone jar and stand it in a kettle of cold water.
Cover the jar and heat slowly until the berries are soft.
Squeeze the berries through a jelly bag to extract all the juice.
Measure the juice and use 1 pound of granulated sugar for every pint of juice.
Make the jelly
Pour the juice into a porcelain-lined kettle and bring to a boil over high heat.
Heat the sugar in earthen dishes in the oven until very hot but not brown.
Boil the juice rapidly for 20 minutes.
Quickly stir in the hot sugar until it dissolves.
Dip tumblers in hot water, then fill them with the boiling jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Uncultivated blackberries
- Provide the juice and natural pectin that set the jelly.
- Granulated sugar
- Sweetens the jelly and helps it set firm when boiled with the juice.
The step that matters
Stir in the hot sugar quickly. Adding the sugar all at once to hot juice helps it dissolve evenly and keeps the boil going, so the jelly sets properly instead of stalling or crystallising.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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