Now that my Elderflower series is over, I thought I would treat you to a blackberry series, fun hey? 😀
You can find my elderflower series here:- Elderflower series
When we got back from France we decided to see if any of the juicy morsels were around.
Much like our elderflower picking experiences it got competitive again and we weren’t necessarily suitably attired, we came out with ripped tops and legs, it was a bloody experience, but a family affair and fun was had.
I have tried to make jellies and jams etc before. However, sometimes my jams end up like syrups, or they end up like toffee, I never work out that setting point nor get the skin that is mean’t to form that you can test with a spoon.
However, bingo, this time I got it right and I am convinced for a very good reason. I bought a proper preserving pan, it’s huge, but I read somewhere that the fruit mixture needs the space to spread out and take properly and this time it was unbelievably easy. The thermometer sat on the side, it was reached a few minutes later, bingo the skin formed, I was thrilled. It also tastes amazing!!!!
So today I give you a gorgeous blackberry jelly which currently is my breakfast treat on croissants, but I also like jellies with my meats, so will be saving a bit of this for sausages later on
- Serves: 3 5 jars
- Cook Time:
- Prep Time: 15 minutes plus overnight straining
- Effort: easy
- 1.3 kg blackberries
- 2 large cooking apples, cored and diced
- 450 ml water
- 1 lemon, juice only
- preserving or granulated sugar
- 1 tbsp crème de cassis, optional but very very nice 😀
1. Sterilise 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.
2. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
3. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is soft.
4. Tip the fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released. This will remove the pips and pulp from the jelly.
5. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in an oven – 130C/gas ½ for 10-15 minutes.
6. While the jars are sterilising, make the jelly. Measure the juice – for every 600ml weigh 450g sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until 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. You can test for setting by putting a teaspoonful of the jelly onto a cold plate if the jam forms a skin and doesnt flow back together when you pull your finger through it, it is set.
7. 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.
Keep your eye out if you are a blackberry fan as there are a few more recipes to come in this series.
I hope you have a fabulous weekend, Justine xx
This of course as usual is part of Fiesta Friday #82