Nutrition Facts
6 servings
6
Blackberry Jelly: the easy recipe
No Reviews
Enjoy this blackberry jelly, perfect for your breakfast toast as well as for topping your sweet crepes! Its flavor will instantly take you back to your childhood!
Ingredients
1 Blackberry
Gelling white sugar (for jams)
1 Lemon
Water
Directions
1
Put the washed and stemmed blackberries in a large saucepan. Pour in 1/3 liter of water. Cook this mixture over high heat, stirring occasionally, until the fruits burst.
2
Remove the pot from the heat and suspend the contents in a cloth over a large bowl. Press to extract the maximum juice from the blackberries.
3
Weigh the obtained juice and add 700 g of sugar and the juice of one lemon for 1 kg of juice.
4
Boil the mixture for 10 minutes, skimming occasionally.
5
To finish, place in jars and cover. Store in a dry place, away from light.
Ingredients
Ingredients
1 Blackberry
Gelling white sugar (for jams)
1 Lemon
Water
Directions
Directions
1
Put the washed and stemmed blackberries in a large saucepan. Pour in 1/3 liter of water. Cook this mixture over high heat, stirring occasionally, until the fruits burst.
2
Remove the pot from the heat and suspend the contents in a cloth over a large bowl. Press to extract the maximum juice from the blackberries.
3
Weigh the obtained juice and add 700 g of sugar and the juice of one lemon for 1 kg of juice.
4
Boil the mixture for 10 minutes, skimming occasionally.
5
To finish, place in jars and cover. Store in a dry place, away from light.
Notes
-
Didier
Perfectly set jelly. It should also be said that the fruits are particularly juicy and sweet. This is largely due to the success of this jelly. Thank you anyway for this recipe. -
Pascal
Never disappointed Good recipe. My suggestion: No need for gelling agent, mashing the fruits with a potato masher crushes the seeds full of pectin. Otherwise, add a cut apple with the seeds. -
mike
Review on blackberry jelly To be completed My suggestion: the quantity is very important It's better to make 1.5 liters of juice, add a lemon, and 10g of butter. Cook, if possible, in a copper basin 1.5 liters of juice, 1.2 kg of sugar. Above all, do not add water to the bottom of the basin, as the flavor of the blackberries quickly disappears with water. If the jelly doesn't set, agar-agar easily solves the problem. -
mireille-t19
Memory... painful I squeezed, but it's very hot! Do we get as much juice if we let it cool? My suggestion: Couldn't we put them in an old stocking instead of fabric (mine was so worn that it cracked when twisting, hello the grains!)? -
Michèle
My suggestion: I crush the fruits with a food mill (fine mesh), which allows me to collect the pulp of the fruits (without the seeds). This makes a jam as good as jelly.
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH