BLACKBERRY JELLY
This recipe transforms fresh blackberries into a vibrant and flavorful jelly, perfect for spreading on toast or adding a touch of sweetness to desserts. Following the traditional method, the recipe captures the essence of ripe blackberries, resulting in a rich, fruity flavor. The process involves extracting the juice, sweetening it with sugar, and achieving the perfect set for a satisfying texture.
Ingredients
- Blackberries (Quantity not specified in original recipe. Use enough to make the desired amount of jelly.)
- 1 pint Granulated Sugar (For every pint of juice, allow a pint of sugar.)
Instructions
- 1Pick over the blackberries, leaving stems on. Wash and place in a preserving kettle. Pound vigorously with a wooden masher until there is enough juice to boil.
- 2Boil slowly until the fruit turns white and the liquid drops slowly from the spoon. Stir to prevent scorching. Remove from fire.
- 3Take an enamelled cup and dip this mixture into jelly bags, under which large bowls have been placed to catch the drip. Drip overnight.
- 4Next morning, measure the juice. For every pint of juice, allow a pint of granulated sugar, which is put in a flat pan. Heat the sugar in the oven.
- 5Put the juice in a kettle and bring to a boil. Add the heated sugar and stir until dissolved. When this boils, remove from fire and skim. Do this three times.
- 6Test the liquid with a syrup gauge to see if it registers twenty-five degrees. Without a gauge, let it drip from a spoon half-cooled to see if it jells. Strain into sterilized jelly glasses.