Blackberry Jelly
Ingredients
Directions
Mash the blackberries and bring them to a boil without adding water.
Squeeze out the juice and boil it with an equal quantity of sugar until it jells.
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 fruit juice that, with sugar, forms the jelly's flavour and body.
- Sugar
- Sweetens the juice and helps it set into a firm gel when boiled.
The step that matters
Boiling the juice with sugar until it jells. Pectin and acid in the juice need enough sugar and a rolling boil to form a gel. Stopping too early leaves a runny jelly, while boiling too long can make it stiff and dull in flavour.
“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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