Description
This homemade blackberry jelly recipe transforms fresh blackberries and cooking apples into a beautifully set, sweet jelly perfect for spreading on toast or adding to desserts. Using natural fruit juices combined with preserving sugar, the jelly captures the rich, tangy flavor of blackberries balanced by the gentle tartness of lemon juice. The jelly is made by simmering the fruit to soften, extracting the juice through a muslin cloth, then boiling the fruit juice with sugar to achieve the perfect set.
Ingredients
Scale
Fruit and Juice
- 800g blackberries
- 200g cooking apple (about 1 medium-sized apple)
- 1 lemon, juiced
- 200ml water
Sugar
- Around 400g preserving sugar (three quarters of the liquid weight)
Equipment
- Muslin cloth
Instructions
- Prepare testing saucers: Place two small sterilised saucers in the freezer to chill. This will be used later to test the jelly’s setting point. Sterilise by washing in hot soapy water, rinsing well, and warming in the oven at 180°C (160°C fan, gas mark 4) for 5 minutes. Allow to cool before placing in the freezer.
- Cook the fruit: Wash and drain the blackberries. Peel and cut the cooking apple into 2-inch pieces. Place the apple, blackberries, 200ml of water, and the freshly squeezed lemon juice into a large heavy-based saucepan. Bring to a boil, then reduce the heat to a simmer and cover with a lid. Cook gently for 10–15 minutes until the fruit is very soft, stirring occasionally with the back of a wooden spoon to help break down the fruit.
- Extract the juice: Remove the pan from heat and let it cool slightly. Line a sieve with a muslin cloth and set it over a large mixing bowl. Pour the cooked fruit mixture into the muslin-lined sieve and allow the juice to drip naturally into the bowl below. Discard the pulp left in the muslin, but keep the muslin for future uses.
- Weigh the juice and add sugar: Weigh the collected fruit juice and return it to the saucepan. Measure out three-quarters of that weight in preserving sugar (e.g. if you have 400g of liquid, add 300g of sugar). Add the sugar to the juice and stir gently over low-medium heat until completely dissolved.
- Boil to set the jelly: Increase the heat and bring the mixture to a rolling boil, stirring occasionally. Boil hard for about 8 minutes. If you have a thermometer, cook until the temperature reaches 105°C. If not, perform the saucer test by taking a saucer from the freezer, placing a teaspoon of jelly liquid on it, and waiting one minute. If the jelly wrinkles when pushed with a finger, it is ready. If not, boil for another minute and test again.
- Jar and store: Pour the hot jelly into sterilised jars while still hot. Leave the jars uncovered until the jelly has completely cooled and set. Seal the jars tightly and store them in a cool, dark place for best shelf life and flavor.
Notes
- Ensure all jars and utensils are properly sterilised to prevent spoilage.
- The muslin cloth can be reused for future jelly or jam making after thorough cleaning.
- If you do not have preserving sugar, regular granulated sugar can be used but may affect the final setting.
- The lemon juice adds natural pectin and acidity to help the jelly set.
- Always perform the saucer test to accurately check the jelly’s setting point when a thermometer is unavailable.
- Store the jelly in a cool, dark place to maintain its quality and prolong shelf life.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: blackberry jelly, homemade jelly, fruit preserves, preserving sugar, jam making, British recipes, stovetop jelly
