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Blackberry J elly

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. Berries
  2. a pound of sugar
  3. Water
  4. Currant
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. A very good method.
  2. Put the berries in a jar and cover it ;
  3. set it in a pan of water Over the fire, and simmer the water that the juice may run slowly (about an hour will suffice) ;
  4. pour through a jelly bag and press the fruit enough to send all the moisture through, but no more.
  5. The hot fruit should be put in the bag a little at a time.
  6. Then measure the juice, and allow a pound of sugar to the pint.
  7. The sugar should be heated in the oven and be as hot as possible, but not the least browned.
  8. Boil the juice fast in a china-lined or enamelled saucepan for twenty minutes, then add the sugar and stir until it is every bit dissolved.
  9. Then skim and watch carefully, as it is liable to catch, and should only boil up well, and then simmer for about ten minutes.
  10. The jars should be quite hot, and the jelly put in as soon as taken from the fire.
  11. Black Currant Cheese.
  12. — Gather the fruit on a dry day.
  13. See that it is quite ripe, and remove the stalks and tops.
  14. Take equal quantities, by weight, of good loaf-sugar— the best is the cheapest — and of currants ;
  15. place them in a preserving-pan over a slow fire, or by the side of the fire, till the sugar has dissolved a little, then bring it gradually to a boil, stirring it carefully all the time, and removing the scum.
  16. Simmer for an hour or more, when the currants may be passed through a hair sieve and it is ready for putting into moulds for use.
  17. Probable cost, about Is.
  18. 3d.
  19. per pound.
  20. A cheese may be made from the residue from jelly if a proportion of fresh fruit be mixed with it.
  21. (See Fruit Pastes, page 1120.)

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Slotted spoon
  • Sieve