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Dessert

Blackberry Jelly

A sweet blackberry preserve made by boiling berries, straining, and adding sugar to reach the jelly point.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Blackberry Jelly

Blackberry Jelly

Ingredients

Directions

Prepare the juice

  1. Select 3 lbs of ripe blackberries and 1 lb of underripe blackberries. Wash them under running water, cap, and crush.

  2. Add ½ cup of water and boil for 15 minutes.

  3. Press the pulp and strain the juice through a flannel bag.

Make the jelly

  1. Determine the amount of sugar to add using the alcohol test.

  2. Bring the juice to a boil, add sugar, and stir until dissolved.

  3. Continue boiling until the jelly point is reached.

Jar and store

  1. Remove from heat, skim off foam, and pour into hot jars.

  2. Seal and store.

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
Underripe fruit adds pectin and acid, which help the juice set into jelly.
Sugar
Adds sweetness and helps the juice gel while preserving the jelly.

The step that matters

Continue boiling until the jelly point is reached.. Stopping too early leaves the jelly runny, while boiling too long makes it stiff and dull. The jelly point is when the concentrated sugar and pectin set as the mixture cools.

“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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