Blackberry season

The blackberry’s are doing very well this year, perhaps thanks to the rain we had during July, we have been making Bramble Jelly which is delicious spread on toasted baguette!

Blackberry Jelly

My recipe is as follows:

Pick and clean the blackberries

For each kilo add approx 20 cl water in a large pan. Bring to the boil and stir to gently crush the fruits for about 15-20 minutes.

Strain into a another pan for 2 hours or even overnight using a stainless steel fine strainer. (Passoir ou chinois en français). If your strainer does not have a fine grill you can add muslin sheets to help strain any fruit pieces.

Weigh the strained juice and add the same weight of crystal sugar.

Add the juice of a small lemon, 1 lemon per kilo of juice and bring to the boil whilst stirring. When the temperature reaches 104°C, remove from the heat and ladle into previously sterilized jam jars that have been kept warm in the oven, I use about 140°C for the oven temperature. Screw on the lids or cover with wax disks et voila!

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