Bramble Jelly RecipeOrigin: Britain Period: Traditional |
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This is the classic blackberry jelly made purely from wild blackberry fruit. This is best made with 50% ripe fruit for setting and 50% slightly under-ripe fruit as these will significantly aid the setting process. Ingredients:
1.8kg blackberries 
Bramble Jelly Preparation:Method:Wash the blackberries thoroughly and drain in a colander. Add the fruit to a pan along with the water, spices and lemon juice. Bring to a simmer and stew until the fruit is soft (about 1 hour). Turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night. The following day measure the volume of juice and heat in a pan. Add 375g of sugar per 500ml of liquid and stir until all the sugar has dissolved. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for seting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C. Seal securely and store. |
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