Blackberry Jelly
A modernized version of a classic blackberry jelly recipe, focusing on fresh flavors and simple techniques. This recipe offers two methods: one using a higher sugar content for a preserve-like jelly, and another using cornstarch for a lighter, more delicate dessert jelly. Instructions for decorating with fresh blackberries and leaves are included.
Ingredients
- 4 cups Fresh Blackberries (Plus extra for decoration)
- 1 cup Granulated Sugar (Adjust to taste, depending on desired sweetness and method)
- 1 tablespoon Cornstarch (Optional, for a softer set)
- 0.25 cup Water (For cooking the blackberries)
- 12 leaves Fresh Blackberry Leaves (For decoration, optional)
Instructions
- 1Wash the blackberries thoroughly. Pick out about two dozen of the largest and ripest berries and set aside for decoration. Also, wash and set aside some young, green blackberry leaves for decoration, if desired.
- 2Place the remaining blackberries in a saucepan with 1/4 cup of water. Stew gently over medium heat until the blackberries have yielded their juice, about 10-15 minutes. Alternatively, place the blackberries in a jar in the oven at 300°F (150°C) until they release their juice.
- 3Strain the blackberry mixture through a fine-mesh sieve or a tamis cloth to extract the juice. Discard the solids. Measure the juice.
- 4For a preserve-like jelly, combine 1 cup of sugar for every 1 cup of blackberry juice in a saucepan. Boil the mixture over medium-high heat, stirring occasionally, until the jelly sets of its own accord. This may take 15-20 minutes. To test for setting, place a small spoonful of the hot jelly on a chilled plate; if it wrinkles when pushed with a finger, it is ready.
- 5For a softer jelly, combine the blackberry juice and sugar to taste in a saucepan (start with 1/2 cup sugar per cup of juice and adjust). In a small bowl, mix the cornstarch with a little cold blackberry juice to form a slurry. Bring the juice and sugar mixture to a boil, then whisk in the cornstarch slurry. Cook, stirring constantly, until the mixture thickens, about 1-2 minutes.
- 6Pour the hot jelly into a mold or basin. Let it cool completely, then refrigerate for at least 2 hours to set.
- 7To unmold, dip the mold briefly in warm water. Invert onto a serving dish. Decorate the base of the jelly with blackberry leaves, placing a ripe blackberry on each leaf. Place a few small leaves on top of the jelly, and top with the largest, best-looking blackberry.