Blackberry Jelly
Ingredients
Directions
Prepare the juice
Put the blackberries into a jar and let them stand in the oven overnight to draw out the juice.
Strain the juice through a cloth or muslin.
Make the jelly
Add ¾ pound of sugar for each pint of juice.
Boil together until well set, about 30 minutes from the time it starts boiling.
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 fruit flavour that becomes the jelly.
- Sugar
- Sweetens the jelly and helps it set firm when boiled.
The step that matters
Boil until well set. Sugar and fruit pectin only form a firm gel once enough water has boiled off and the sugar is concentrated. Stopping early leaves the jelly runny, while boiling too long can make it stiff and cloudy.
“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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