Blackberry Jelly
Ingredients
Directions
Prepare the fruit
Ensure the blackberries are dry and free from stalks.
Place the blackberries in a jar and submerge the jar in a saucepan of boiling water.
Simmer for about 30 minutes until the juice flows freely.
Strain and press the juice through coarse flannel.
Make the jam
Boil the juice with ¾ pound of loaf sugar for each pint for about 40 minutes, stirring well.
Test the jelly by placing a small amount on a cold plate; if it jellies, it is done.
Pour the jelly into jars and cover once cooled.
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 flavour and natural pectin and acid that help the juice set.
- Loaf sugar
- Sweetens the juice and, when boiled down, helps the jelly set and keeps it stable.
The step that matters
Testing the jelly on a cold plate. Jam sets only once enough sugar and pectin have concentrated through boiling. A cold-plate test shows whether it will gel, so the cook does not stop too early and end with runny jam or boil too long and make it stiff.
“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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