The BBC Good Food logo
Blackberry jelly in a jar with oatcakes and cheese alongside

Blackberry jelly

By
A star rating of 4.3 out of 5.3 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus setting time
  • Easy
  • Makes 2 x 300ml jars

Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries

  • Easily doubled
  • Easily halved
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
Nutrition: Per tbsp
NutrientUnit
kcal36
fat0g
saturates0g
carbs9g
sugars9g
fibre0.3g
protein0.1g
salt0g
Advertisement

Ingredients

  • 800g blackberries
  • 200g cooking apple (1 medium sized cooking apple)
  • 1 lemon, juiced
  • Around 400g preserving sugar

Special equipment

  • Muslin cloth

Method

  • STEP 1

    Put two small saucers in the freezer – you will use these to test the setting point of the jam.

  • STEP 2

    Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.

  • STEP 3

    Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.

  • STEP 4

    Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.

  • STEP 5

    Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you’re looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid – if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.

  • STEP 6

    Pour into sterilised jars and allow to cool completely. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool. Store in a cool dark place.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content