Here's my recipe. Cook up your blackberries with the tiniest touch of water (not too much!) & some lemon juice, if they are late-season, plus cinnamon sticks, cloves, cardamom pods to taste. Leave to sit a little while after cooking to soak up the spices some more. Then, mash everything up a little with a wooden spoon, & set up your jelly bag.
You can find one of these in any big kitchen shop, or in John Lewis'. It is basically a meshy nylon sock with handles, which you carefully fill with your berry mush & hang to drip over a large bowl. Don't hang it TOO high over the bowl, or something akin to the Texas Chainsaw Massacre will appear in your kitchen.
If you want super-translucent, jewel-like jelly, you do not squeeze the bag. If you are more concerned about getting lots of fruity jelly for your handiwork, go ahead & squeeze it a little: more pulp will get through, hence thicker, less-clear jelly.
When the dripping ceases, measure your gory-looking juice.
You will need one pound of sugar to every pint of juice, with blackberry jelly.
At this point, I add a goodly slug of liqueur: Creme de Mur (for preference) or other berry-based booze. I've used bilberry booze, too.
Now go ahead & make your juice & sugar into jam, as you would for any other non-jelly recipe, being careful not to get the fruity napalm splashed on anyone, & making sure you warm your jars before filling 'em.
OK?
This recipe has served me extremely well for many, many years.
I'll bring your sister some jars if I can find any, but I fear the recycling went this morning!
no subject
Here's my recipe. Cook up your blackberries with the tiniest touch of water (not too much!) & some lemon juice, if they are late-season, plus cinnamon sticks, cloves, cardamom pods to taste. Leave to sit a little while after cooking to soak up the spices some more. Then, mash everything up a little with a wooden spoon, & set up your jelly bag.
You can find one of these in any big kitchen shop, or in John Lewis'. It is basically a meshy nylon sock with handles, which you carefully fill with your berry mush & hang to drip over a large bowl. Don't hang it TOO high over the bowl, or something akin to the Texas Chainsaw Massacre will appear in your kitchen.
If you want super-translucent, jewel-like jelly, you do not squeeze the bag. If you are more concerned about getting lots of fruity jelly for your handiwork, go ahead & squeeze it a little: more pulp will get through, hence thicker, less-clear jelly.
When the dripping ceases, measure your gory-looking juice.
You will need one pound of sugar to every pint of juice, with blackberry jelly.
At this point, I add a goodly slug of liqueur: Creme de Mur (for preference) or other berry-based booze. I've used bilberry booze, too.
Now go ahead & make your juice & sugar into jam, as you would for any other non-jelly recipe, being careful not to get the fruity napalm splashed on anyone, & making sure you warm your jars before filling 'em.
OK?
This recipe has served me extremely well for many, many years.
I'll bring your sister some jars if I can find any, but I fear the recycling went this morning!