Blackberry Jelly
Ingredients
Directions
Prepare the juice
Wash the blackberries and place them in a kettle.
Mash the berries and add a little water.
Boil thoroughly for 30 minutes and then strain the mixture.
Make the jelly
Measure the liquid and boil it hard for 30 minutes.
Skim off any foam, then add an equal measure of heated sugar.
Boil again without stirring, then pour into glasses.
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
- Supply the fruit flavour and the natural pectin and acid that help the juice set.
- Sugar
- Adds sweetness, helps the jelly set firm, and preserves it.
The step that matters
Boil again without stirring. The jelly sets only when enough water has evaporated and the sugar and pectin reach a concentration that gels. Stirring can disturb the forming gel, and too short a boil leaves the jelly runny.
“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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