Method

1. Pick plump red berries, carefully avoiding the vicious prickles. Remove berries from the stalks and leaves, and rinse under running water.
2. Place berries and water in saucepan and simmer gently for 20 minutes. During the cooking time, using a potato masher, occasionally smash berries-you want to end up with a pulp.
3. Set up a muslin in a colander or sieve, over a bowl.  Pour the pulp into the muslin and leave for several hours to drip.  Should you lose patience and force the liquid through the muslin, your end result will be a cloudy jelly!
4. When the liquid has been extracted, discard the pulp, and place the liquid in a pan.
5. Using the formula; ???gms liquid , divided by 10= ??? x 7 = granulated sugar   Example; 209gms liquid, divide by 10 = 20.9    20.9 x 7 =146gms sugar
   Add your sugar to pan with liquid, if using pectin, use 8gms per 1kg sugar.
6. Add a squeeze of lemon juice and set pan over a heat to a rapid boil, continue the boil for 20 mins or until the setting point has been reached.
7. Skim the surface with a spoon to remove the foam scum.
8. Setting point can be tested – drop a teaspoon full onto a  cold plate and place in the fridge, after a minute or two push the drop with a finger, it should offer resistance.
9. When jelly is ready, pour into hot sterilised jars.