Since the Blackberry season is well under way, we thought we’d give you a simple, easy to make recipe that allows the Blackberry to shine! Blackberries are naturally low in pectin which allows the jelly to set, so there is some lemon juice added to make you have jelly and not sauce!
- 3lb Blackberries
- 225ml water
- 450g sugar per 600ml Blackberry juice
- 2tbsp lemon juice per 600ml Blackberry juice
Put the Blackberries in to a stainless steel pan along with the water, on a medium heat. You can mash the berries gently with the back of a fork as they heat to help release the juice. Leave on the heat until very soft and most of the berries have broken down.
Pour the juice and berries in to a muslin lined sieve or jelly bag over a jug and leave to drain for a couple of hours.
Measure the strained juice and put back on a gentle heat. Once warm, add the lemon juice and sugar using the quantities in the ingredients section. Stir over a low heat until all the sugar has dissolved and then turn up the heat and boil rapidly until setting point is reached (104 to 105 degrees centigrade for a jelly).
Pour in to warm, sterilised jars and seal tightly.
Enjoy on warm buttered toast or with cold meats…..or on a spoon from the jar if you just can’t wait!