Blackberry jelly is a recipe that will go perfectly with your breakfast but also with certain dishes in sauce.
easy to make, follow our advice from picking to potting for a successful blackberry jelly. Jam smart with the products of your garden ……. Why not with blackberries !
- 3 kilos of blackberries
- 2 kilos of sugar, preferably "special jam"
- A lemon
Blackberry Jelly Recipe
Preparation of blackberries:
Remove the stems remaining attached to the fruit. Wash the blackberries in cold water to remove any dust or foreign matter, then drain them.
Use a large bowl for cooking. Add the blackberries with a glass and a half of water. Do not hesitate to add fruits that are not ripe enough because their more abundant pectin will help your jelly to "get good". Let them boil for five minutes until the fruit has given all its juice, is burst and almost cooked.
Cooking blackberry jelly
Remove the mixture from the heat and let it drain using an airy muslin or, (the ultimate!) A small juicer.
Weigh the resulting mixture and return it to the well-cleaned basin.
Add the sugar (1 kilo of sugar for 900 gr. Of mixture)
Resume cooking, stirring constantly until it boils. Cook for about five minutes, stirring very frequently and removing the scum that you will give to little gourmets a preview.
The test for proper cooking is done by pouring a drop of jelly onto a plate cooled in the freezer. The drop that freezes will tell you that cooking is complete.
Pour into the previously scalded jars. Immediately close them and place them upside down before turning them over for storage. If your jars are without a lid, you can also wait for it to cool, pour in melted paraffin and then cover them with a small square of decorated fabric that you will hold with a rubber band.
In any case, your jelly jars will remind you of your grandmother's greedy and abundantly stocked cupboards.
Recipe by Paloup.
Also to discover:
- Health benefits and virtues of blackberries
- Blackberry jam
- An original recipe, dandelion jelly