Here comes the summer! Berries are in season – a real palette pleaser for all. There are no fruit pieces in jelly and it’s easy to make to boot. Smooth and sweet, this easy blackberry jelly recipe sits nicely in classic round jam jars, hexagonal jars or whichever shape you prefer to have in your fridge.
- Sterilised glass jam jar(s)
- 1 Large saucepan
- Wooden spoon
- Jam Pot Covers
- 3kg/3lb blackberries, washed
- 2 large cooking apples, washed, cored and diced
- 1 lemon - only juice needed
- preserving or granulated sugar
- 450ml/¾ pint water
- 2-3 tbsp crème de cassis (optional)
HOW TO MAKE BLACKBERRY JELLY
- Prepare a jelly bag - or a small tea towel by boiling it in water for 2-3 minutes.
- Wring it out and leave it to cool.
- To allow the fruit juice to drip through as needed, situate the jelly bag on a stand or up-turned stool with a large bowl underneath.
- Place the blackberries, apple, lemon juice water in a large, heavy based saucepan/ preserving pan.
- Bring to the boil before simmering over a low heat for around 25 minutes.
- Alternatively, simmer until the fruit has visibly softened.
- Tip the soft fruit and juice into the jelly bag.
- Leave to drip for 8 hours or until you can see all the juice has gone.
- For every 600ml/1 pint of juiced weighed, add 450g/1lb sugar.
- Add the juice and sugar back into the large preserving pan (clean).
- Heat gently over a low heat until all the sugar has dissolved.
- If opted for, add the crème de cassis.
- Bring to the boil and simmer for 10-15 minutes.
- Test by gently pushing and get rid of any scum on the top of the jelly.
- Decant the jelly into your sterilised jam jars.
- Store in a cool, dark place and enjoy.
Blackberry jelly spreads wonderfully onto biscuits and cheese for a sophisticated snack or light lunch. Great for guests in summer or even better as a quick breakfast.
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