Blackberries are not only delicious and low in calories, but they also have natural anti-inflammatory properties. They are currently in season, and during the months of August, September, and October, you can find a significant quantity of these magnificent berries. The best part is that you can enjoy them throughout the year by making coulis, compotes, syrups, marmalades, and more. One recipe that you should definitely try is blackberry jelly, which is easy and quick to make. This smooth jam, without seeds or pieces, is packed with irresistible flavors that can accompany a cheese platter in the evening or enhance morning toast or pancakes. You can even use it to fill a rolled cake. Here is a step-by-step guide on how to make blackberry jelly with granulated sugar.
List of ingredients
- 1.3 kg of blackberries
- 2 large apples, washed, cores removed, and diced (added for pectin and its gelling properties)
- 450 ml of water
- juice of 1 lemon
- granulated sugar or gelling sugar (the exact quantity depends on the succulence of the berries and the amount of juice they yield)
- 2-3 tablespoons of blackcurrant liqueur (optional)
- sterilized glass jars with screw-on lids
- food mill, strainer, or jelly bag
- Place the blackberries, apples, water, and lemon juice in a large pot with a thick bottom, ideally a copper jam pot.
- Bring the mixture to a boil and let it simmer over low heat for 20 to 25 minutes or until the fruits are completely tender.
- Pass the mixture through a strainer, food mill, or fruit press to remove the seeds and pulp, and collect only the blackberry juice.
- Sterilize your jam jars in water or in the oven.
- Measure the blackberry juice you obtained.
- For every 600 ml of juice, weigh 450 g of sugar.
- Place the juice and sugar back in the clean pot and heat them over low heat until all the sugar dissolves.
- Add the blackcurrant liqueur (optional).
- Bring the mixture to a boil and let it simmer for 10 to 15 minutes or until it reaches the setting point.
How to know if the jelly has set?
To determine if the blackberry jelly has set, take a spoonful and pour it onto a cooled plate. Tilt the plate, and if the jam barely runs, it's perfect. If it is too liquid, cook it for another 4-5 minutes and try again. Be careful not to overcook it, as the blackberry jelly will become as hard as rubber and impossible to spread or serve with a spoon.
Finally, skim the surface and, while the jelly is still hot, fill the jars to the brim. Close the jars and label them with the type of fruit preparation and the date of canning. Keep them in a cool and dark place until ready to use.
You can enjoy this easy blackberry jelly with soft cheese, homemade biscuits, and even a bowl of vanilla fruit ice cream, among other things. It's a versatile and delicious addition to your pantry.
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