Prep Time: 10 minutes
Cook Time: 45 minutes
This year’s warm, early spring and seemingly endless Indian summer has seen a wonderful crop of all kinds of fruits and berries. In fact, the perfect weather has produced the greatest abundance of brambles (blackberries) for over a decade. Why not take a long autumn walk, pick a pound or two of these black hedgerow diamonds and make this simple jelly which can be enjoyed spread thickly on some delicious, hot scones or freshly baked bread. It's really easy and quick to make and seems to set as if by magic (thanks to the pectin in the fruit), so you don't need to be a preserve-making expert to make it!
- 1lb ripe blackberries
- 1lb granulated sugar
- juice of 1 lemon
What you’ll need
- 1lb (350ml) preserving jar (sterilised)
- large nylon sieve and a piece of gauze roughly 12 inches square
1. Wash the blackberries thoroughly and place in a heavy-based saucepan. Add 6 fl oz water, cover and stew very gently for about 20 minutes. Mash the blackberries every now and then to reduce them to a pulp and get as much juice out of them as possible.
2. Add the sugar and lemon juice to the pan and, keeping the heat very low allow the sugar to dissolve completely. This process should take about 10 minutes.
3. Now turn the heat up to full and boil the mixture rapidly for 8 minutes, stirring frequently to stop the jelly from sticking.
4. Meanwhile, warm a large bowl. Line the sieve with the gauze, place it over the bowl and pour the blackberry mixture into the lined sieve. Using a wooden spoon, push all the liquid through into the bowl as quickly as you can, squeezing the remaining pulp to get as much juice out as possible. If the jelly starts to set before you’ve finished, just put it back into the pan and gently reheat it.
5. Now pour the jelly into the jars, cover with a waxed disc and tie down.