Blackberry Jelly
Ingredients
Directions
Prepare the juice
Pick blackberries before they are ripe, when they are red.
Place them in a porcelain kettle and cook until reduced to a pulp.
Strain the mixture.
Make the jelly
To the juice, add 1 pound of sugar.
Boil until it reaches a jelly consistency.
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 main flavor and the natural pectin and acid that help the jelly set.
- Juice
- Forms the liquid base that dissolves the sugar and carries the gel structure.
- Sugar
- Adds sweetness and, when boiled, helps firm the juice into a jelly.
The step that matters
Boil until it reaches a jelly consistency. Boiling evaporates water and concentrates the sugar and pectin so the juice sets when cooled. Stopping too early leaves a runny jelly, while boiling too long can make it stiff and sugary.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.