Fruit jelly recipe

After several years of seasonal pruning and management the blackberries that grow at each end of my plot are producing huge quantaties of commercial quality fruit that I am using for baking, freezing and making seedless jelly.


1) Boil about one kilogramme of fruit in 400ml of water.

2) Whilst the fruit is softening wash and sterilise jars in the oven, pour boiling water over the lids. Cut circles from wax paper to fit inside the lids.

3) Add an equal weight of jam sugar which comes with added pectin to the boiling fruit. Let it boil fiercly for ten minutes.

4) Drip a little of the fruit mix onto a chilled plate, it should form a skin and look like jelly, if not keep boiling and repeat. If it does not make jelly after a few attempts then add more jam sugar and a splash of lemon juice and boil some more.

5) When its ready pour the hot mix through a sieve, forcing it through with a spoon. It will splatter and its hot!

6) Pour the hot mix into jars straight from the oven. Stand the jar on a plate and fill to the brim. Secure lid.

A Duel of Delight and Desperation