Blackberry Jelly
Ingredients
Directions
Extract the juice
Place the blackberries in a jar and cover it.
Set the jar in a pan of water over heat and simmer for about an hour to extract the juice.
Pour the juice through a jelly bag, pressing the fruit to extract all moisture.
Measure the juice.
Make the jelly
Heat the sugar in the oven until hot but not browned.
In a china-lined or enamelled saucepan, boil the juice for 20 minutes.
Add the hot sugar.
Stir until fully dissolved.
Skim off any foam.
Simmer for about 10 minutes, watching carefully to prevent burning.
Pour the hot jelly into pre-warmed jars immediately after removing from heat.
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 forms the jelly's flavour and body.
- Sugar
- Sweetens the jelly and helps it set by binding water and pectin.
The step that matters
Simmer the jelly carefully. Sugar-rich juice can scorch quickly on the base of the pan. Stirring and watching closely prevents burning, which would taste bitter and spoil the jelly.
“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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