Blackberry Jelly
Ingredients
Directions
Prepare the juice
Use under-ripe blackberries for best results.
Place the berries in a stone jar and stand it in a kettle of cold water.
Cover the jar and heat slowly until the berries are soft.
Transfer the berries to a jelly bag and squeeze out all the juice.
Measure the juice and use 1 pound of granulated sugar for every pint of juice.
Pour the juice into a porcelain-lined kettle and bring to a boil over high heat.
Make the jelly
Heat the sugar in earthen dishes in the oven until very hot but not brown.
Boil the juice rapidly for 20 minutes, then quickly add the hot sugar, stirring until dissolved.
Dip tumblers in hot water, then fill them with the boiling jelly.
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
- Uncultivated blackberries
- Provide the juice and pectin that set the jelly.
- Granulated sugar
- Sweetens the jelly and helps it set with the fruit juice.
The step that matters
Boil the juice rapidly for 20 minutes before adding the sugar. Boiling concentrates the juice and activates pectin so the jelly can set. Adding hot sugar quickly keeps the boil going, and stirring until dissolved prevents grainy crystals.
“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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