Blackberry Jelly
Ingredients
Directions
Prepare the juice
Place the blackberries in a stone crock and set the crock in a kettle of warm water on the stove.
Boil until the berries are well broken.
Strain the mixture through a jelly bag, coarse towel, or fruit strainer.
Weigh 1 pound of sugar for each pint of juice.
Make the jelly
Boil the juice and heat the sugar in tins or pans in the oven until very hot, but not burning.
After 20 minutes of boiling, add the hot sugar to the juice and stir until completely dissolved.
Bring the mixture to a boil, then fill your jars with the 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
- Blackberries
- Provide the fruit juice that gives the jelly its flavor and natural pectin.
- Sugar
- Sweetens the jelly and helps it set into a firm gel when boiled with the juice.
The step that matters
Adding the hot sugar to the juice and stirring until dissolved. Sugar that is cold or undissolved can cause grainy texture and uneven setting. Heating the sugar first helps it dissolve quickly, and stirring until fully dissolved before the final boil keeps the jelly smooth and evenly set.
“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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