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Dessert

Blackberry Jelly

A preserved blackberry jelly made by simmering berries, extracting juice, and setting with sugar.

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

Blackberry Jelly

Ingredients

Directions

Extract the juice

  1. Place the blackberries in a jar.

  2. Cover the jar.

  3. Set the jar in a pan of water over heat.

  4. Simmer for about 1 hour to extract the juice.

  5. Pour the juice through a jelly bag.

Make the jelly

  1. Measure the juice.

  2. Add 1 pound of sugar for each pint of juice.

  3. Boil the juice in a brass or enamel saucepan for 20 minutes.

  4. Add the sugar. Stir until dissolved.

  5. Skim off any foam.

  6. Simmer for about 10 minutes.

  7. Pour the jelly into hot jars. Cover the jars.

  8. Store in a cool, dry place.

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 that sets into the jelly, along with their natural flavor and color.
Sugar
Sweetens the jelly and helps it set to a firm, spreadable texture.

The step that matters

Skim off any foam. Foam that forms while the juice boils can cloud the jelly and affect its appearance and clarity. Removing it before the final simmer keeps the set jelly clear.

“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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