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Dessert

Blackberry Jelly

A preserved blackberry jelly made by bruising berries, straining, sweetening with sugar, and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blackberry Jelly

Blackberry Jelly

Ingredients

Directions

Prepare the juice

  1. Bruise the blackberries and place them in a thin cloth to strain overnight.

Make the jelly

  1. The next morning, measure the juice and add ½ pound of sugar for each pint.

  2. Boil the mixture for twenty minutes.

Recipe from a historical cookbook (Internet Archive).

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

Blackberries
Provide the juice and natural pectin that help the jelly set.
Sugar
Sweetens the juice and helps the jelly set and keep its texture.

The step that matters

Boiling the juice and sugar for twenty minutes. Boiling concentrates the juice and dissolves the sugar, so the mixture reaches the level needed to gel. Boiling too briefly can leave a runny jelly, while boiling too long can make it stiff or caramelised.

“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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