Blackberry Jelly
Capture the essence of summer with this exquisite blackberry and apple jelly recipe. A symphony of flavors combining the sweetness of ripe blackberries and apples, a hint of citrus from lemon, and a touch of richness from crème de cassis. This easy-to-follow recipe yields a deliciously vibrant jelly that will elevate any breakfast spread or afternoon tea.
— Constant Cookbook
Ingredients
- 1.3kg/3lb blackberries
- 2 large cooking apples
- 450ml/¾ pint water
- 1 lemon
- preserving or granulated sugar
- 2-3 tbsp crème de cassis (optional)
- sterilized jamjam
Instructions
- Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through.
- Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
- Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
- Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.
- Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
- Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
- Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.
Cook Time
1H
Yield
Makes 3-5 jars
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