Blackberry Bramble Jelly
This jelly is perfect on toast but is also amazing with roast meat and cheese. Make it while the berries are in season. I love going for a long walk and collecting them. If jam is more your thing see my recipe for Blackberry Bramble Jam here! Jam on the knife, Jelly on the spoon.
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What you'll need
2Kg Blackberries
5ml Citric or Tartaric Acid
600 ml Water
400g Preserving Sugar (as per juice measurements made below – 400g per 500ml of juice)
1
Make Jam
- Wash the berries and then drain them. Place them in a preserving pan with the Acid and Water. Stir and crush the fruit with a wooden spoon as the the mixture comes to simmering point.
- Simmer for 30 mins or until the fruit is soft.
- Strain the mixture through a jelly bag or muslin inside a colander over night.
- Take the juice strained over night and measure it, adding 400g of sugar for every 500ml of juice into a clean pan.
- Place the pan over a low heat and stir till the sugar has dissolved completely, then rapidly bring to the boil until it reaches 105ºC and the mixture is setting on tests.
- Pour the jelly into warm jars and allow to cool.
2
Or you could Add Apples
You can also make Apple and Blackberry Jelly by using equal measurements of both fruit and removing the acid.
Or to make a red not dark jelly by using the red (unripe) blackberries.
