Blackberry Jelly
Ingredients
Directions
Extract the juice
Heat the mashed blackberries in a saucepan until the juice flows freely.
Squeeze the mixture through a jelly bag to extract the juice.
Make the jelly
Combine equal parts of blackberry juice and sugar in a pot.
Boil the mixture until it thickens to the consistency of plum 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 and natural pectin-free flavor that forms the base of the jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water and concentrating the mixture.
The step that matters
Boil until it thickens. Sugar and fruit acids must be concentrated by boiling until the mixture reaches the gel point. Stopping too early leaves a runny jelly, while boiling too long can make it stiff or cause the sugar to crystallize.
“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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