Blackberry Jelly

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Fruits and Flowers of the season, the golden days of summer as August draws to a close and the end of our summer is gradually coming close. Summer is gradually giving way, but as it does so it offers us a bountiful supply of summer loveliness  – it is such a wonderful time right now. The garden is in the orange and yellow phase of late summer, the fruits are ripening, jams and jellies are being made. . . and so I thought I would have a new topic on Fruits and Flowers of the Season. Over the next few weeks I will offer you Blackberry Jelly, Damson Jam, Plum Jam, Apple Jellies, recipes and ideas for late summer fruit – how about Damson and Plum Pots with Toasted Almonds or would you like to try Roasted Peaches drizzled with Honey. The kitchen is busy. In the borders  the dhalias are in full bloom as are the stocks and the antirhinnums, the sweetpeas are still going strong.


So with the blackberries ripening earlier than usual and hanging in magnificent quantities on the bushes, this is my recipe for a wonderful Blackberry Jelly

Blackberry Jelly

  • Blackberries
  • Water
  • Jam Sugar
  • 1 Apple
  1. Remove all stocks and leaves from your fruit
  2. Place in a large or preserving pan and add sufficient water to just cover your fruit
  3. Simmer for around 15 mins, mash well to release the juice
  4. Strain the fruit through your muslin or jelly bag until the juice has stopped dripping
  5. Now return the pulp to the pan  and once again add sufficient water to cover, simmer again for approx 15 minutes
  6. Strain and add the two extracts of juice together
  7. Measure your juice and place in a pan, now add the sugar. For the sugar I use 800g of sugar to 1 litre of juice , stir until ALL of the sugar has dissolved
  8. Place 3 small plates in the fridge to cool
  9. Bring to a rolling boil and boil for approximately 15mins until the setting point is reached (this is when the jelly will start to thicken)
  10. Using one of your cooled plates place a teaspoonful of your jelly on a plate place back in the fridge for 5 minutes , now draw your finger down the jelly and if your jelly wrinkles, then the setting point has been reached. If not then continue with the rolling boil and try again. If it doesn’t start to set add a tablespoon of lemon juice and try again
  11. Remove from the heat, skim any foam from the top and put your jelly into sterilised jars. 


Tip one  – one of the best things I ever bought was a jam making thermometer

Tip two –  put the lids on the jars when the jelly is still warm as it cools it will help seal the jars

How to sterilise your jars

If you have a microwave place a small amount of water in each jar and place in the microwave – I do 1 minute per jar, I then empty the water and lace in a warm oven. If you do not have a microwave, pour boiling water into each, carefully empty and place in a warm oven.


Label your jars and if you are feeling a little creative make sweet little jam pot covers to go on the top – I will show you how. Dressing up your jars makes them into great Christmas presents, after all there is nothing lovlier than a home made hamper full of summer meories for Christmas. Can you sense a few more posts coming soon?

Well I did promise you Flowers of the Season

Until next time, happy jam making – let me know how it goes

Thank you for reading

Katie x

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