Easy and Traditional Blackberry Jelly
Traditional blackberry jelly is one of the great autumn treats and could not be easier to make from just 4 simple ingredients and water.
- Serves: 48 persons
- 3pounds blackberries (washed)
- 2Bramley apples (or any cooking apples, washed, cored, and diced)
- 1pint water
- 1lemon (juiced)
- 1pound sugar (to taste)
Step 1Gather the ingredients.
Step 2Take a tea towel or jelly bag and wash in boiling water (the tea towels may be tainted with food or detergent smells and these can spoil the jelly). Leave to dry. An easy way to do this is to suspend the tea towel or jelly bag on an up-turned stool with a large bowl underneath to catch the drips. If you are a frequent jelly maker, use a jelly bag stand.
Step 3Place the blackberries, apple, water, and lemon juice in a preserving or large, heavy-based saucepan that is big enough to hold both fruit and sugar.
Step 4Bring the fruit to a boil and simmer for 20 minutes or until the fruit is soft. Avoid stirring as this will damage the fruit.
Step 5Gently place the fruit and juice into the jelly bag or tea towel and leave to drip overnight. Do not be tempted to squeeze the bag at any time as this will make the jelly cloudy.
Step 6Measure the juice. For every 2 1/2 cups of juice, use 1 pound of sugar.
Step 7Place the juice and sugar into a preserving pan and stir until all the sugar has dissolved. Bring to a boil and simmer for 10 to 15 minutes or until the setting point is reached (see note below). Clear away any scum from time to time.
Step 8Fill clean, sterilized jars with the hot liquid. Cover, seal, and store in a cool, dark place.