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Blackberry Jelly
A firm blackberry jam enriched with apples for pectin, perfect served alongside cheese and biscuits.
Vegetarian
Fruit
Condiment
Preserve
Blackberry
Estimated Nutrition
Calories
1130.2
kcal / serving
3390.5 kcal total
Carbs
281.7
g
per serving
845.2 g total
Fat
2.3
g
per serving
6.8 g total
Protein
6.6
g
per serving
19.8 g total
Cook Time
40
minutes
Serves
3
jars
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
675
g
Sugar
preserving or granulated; estimated quantity based on juice yield
Fruits
1.3
kg
Blackberries
washed
2
piece
Cooking Apples
washed, cored and diced
1
piece
Lemon
juice only
Liquids
450
ml
Water
3
tbsp
Crème De Cassis
optional
Method
1
Boil a jelly bag or tea towel in water for 2-3 minutes to sterilize.
2
Arrange the jelly bag on a stand with a large bowl placed underneath.
3
Combine blackberries, apples, water, and lemon juice in a large heavy-based saucepan.
4
Bring to a boil and simmer over low heat for 20-25 minutes until fruit is soft.
5
Pour fruit and juice into the jelly bag and let drip for 8 hours.
6
Sterilize jam jars in a 130°C oven for 10-15 minutes.
7
Measure the juice and add 450g of sugar for every 600ml of liquid.
8
Dissolve sugar into the juice over low heat and add crème de cassis if desired.
9
Boil the mixture for 10-15 minutes until it reaches setting point.
10
Skim off scum and pour the jelly into jars before sealing.