I love the taste of blackberries, but the pips can be really annoying – this delicious jelly gives you all the taste without the pips. The jelly is perfect smeared on hot toast with lashings of butter - made with your own homemade sourdough bread .
You will need
- 2lbs/8 cups/900g blackberries (you can use other fruits with this recipe such as damsons, raspberries and elderberries for a delicious hedgerow jelly)
- 2 large lemons
- About 2lbs/8cups/900g of preserving sugar (this will vary according to the amount of juice you end up with)
- large preserving pan
- a jelly straining bag – or a sieve
Wash and drain the fruit.
Put the blackberries into your preserving pan with lemon juice and pips.
Add just enough water to cover the fruit and simmer for 1 hour.
Mash the fruit slightly and set aside to cool. Meanwhile set up your jelly bag strainer (if you haven’t got one you could use a sieve) . Add the blackberries to the bag and strain until they stop dripping.
Measure the juice into a preserving pan and for every 1 pint/2 ½ cups /600 mls of juice you extract, measure out 1lb/2¼ cups/ 450g of sugar and add to the pan.
Heat the mixture, stirring over a low heat until the sugar has dissolved. Increase the heat and boil rapidly without stirring for about 10-15 minutes or until the jelly reaches setting point.
Remove any scum and pour your blackberry jelly juice into warm sterilised jars.
Leave to cool and then label.