Blackberry Jelly Recipe

The peak of the fall is the arrival in battle fat, juicy blackberries, perfect for a BlackBerry jelly. Blackberry jelly is delicious with tea time or as an accompaniment to meat and game.

Preparation time: 30 minutes

Cooking time: 1 hour

Total time: 1 hour 30 minutes

Ingredients:

• 3 pounds / 1.3 kg of ripe, washed
• 2 Bramley apples or cooking apples, washed, cored and diced
• 1 Water pint/450ml
• Juice of 1 lemon
• Sugars, such as described in Step 5,

Preparation:

1. Take a cloth or jelly bag and washed with boiling water. Let it dry. They hang the cloth bag or jelly on a stool with a large container under the drip presented by.
2. Place the apples, blackberries, water and lemon juice in a saucepan with a thick or get great background.
3. Bring fruit to a boil, and cook for 20 minutes or until the fruit is sweet.
4. Place the fruit and juice in the tip or cloth and let it run overnight. Not trying to push the pocket at all times, which make the jelly cloudy.
5. The measurement of the juice; per 600 ml of juice sugar weighs 450g.
6. Put in a pot the juice and sugar and stir until sugar dissolves conservation. Bring to a boil and cook over low heat 10-15 minutes or until set point (see note below) is reached. Remove foam occasionally.
7. Fill clean sterilized jars with hot liquid, cover, seal and in a cool, dark place.

To test the application: Make a plate or bowl in the refrigerator for 15 minutes. Pour a tablespoon of hot jelly on the plate and to the fridge for 5 minutes. Press the edges of the jelly with your finger, it's still wrinkled and frizzy.