We have heaps of blackberries in the garden at the moment. The ones we have are an early, thornless variety, so they're nice and easy to pick!
I popped out into the garden the other day and came back with 4lbs, so I decided to make some blackberry jelly, using a recipe from my mother's Cookery Year cookbook, but then I couldn't let the left-over cooked/drained fruit go to waste so I passed it through a mouli to get rid of the seeds and then turned it into jam.
Ingredients:
4lbs blackberries
1 pint water
juice of 2 lemons
sugar
First, simmer the blackberries with the water and lemon juice until tender (about 45 min). Then pour into a sieve lined with muslin and allow to drip for about an hour.
To make the jelly:
Collect the juice and allow 1lb of sugar for each 1lb of juice. Heat in a copper pan, and boil rapidly until setting point is reached. I use Nigella's tip and place a saucer in the freezer beforehand and then just test little blobs of jelly/jam to see if it crinkles when it cools. Then pour into clean, sterilised jars.
To make the jam:
Pass the remaining fruit left in the sieve through a mouli to get rid of the seeds. This will make a nice puree. Then weigh equal quantities of the fruit puree and sugar, and proceed as above to make the jam.
I popped out into the garden the other day and came back with 4lbs, so I decided to make some blackberry jelly, using a recipe from my mother's Cookery Year cookbook, but then I couldn't let the left-over cooked/drained fruit go to waste so I passed it through a mouli to get rid of the seeds and then turned it into jam.
Ingredients:
4lbs blackberries
1 pint water
juice of 2 lemons
sugar
First, simmer the blackberries with the water and lemon juice until tender (about 45 min). Then pour into a sieve lined with muslin and allow to drip for about an hour.
To make the jelly:
Collect the juice and allow 1lb of sugar for each 1lb of juice. Heat in a copper pan, and boil rapidly until setting point is reached. I use Nigella's tip and place a saucer in the freezer beforehand and then just test little blobs of jelly/jam to see if it crinkles when it cools. Then pour into clean, sterilised jars.
To make the jam:
Pass the remaining fruit left in the sieve through a mouli to get rid of the seeds. This will make a nice puree. Then weigh equal quantities of the fruit puree and sugar, and proceed as above to make the jam.
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