Homemade Blackberry Jelly

Submitted by Catherine Bedson from Farmhouse Home.

Have you ever made jelly from fresh fruit rather than a packet?  It tastes like jellied fruit and has a fresh, fruity flavour.

I made some with fresh blackberries and it tasted so good.  My husband who’s a jelly fan, found some packets in the cupboard the other day and asked if I could make it. Instead I made this fresh blackberry jelly and he commented twice how nice it was. Serve with yogurt, ice cream or both! This jelly recipe comes from Bill Granger’s book Easy. I received it for Christmas and have made a few dishes from it now which have all been winners. The jelly contains three ingredients (plus water) so is simple to make. I made it before I went to bed and refrigerated overnight.

I placed 150g blackberries, 150g (2/3 cup) caster (superfine) sugar (at naturalmommy we love organic finely ground sugar cane) and 200ml water in a small saucepan and heated gently until the sugar had dissolved and the blackberries were soft.

I then mashed the blackberries with the back of a spoon and poured the mixture into a sieve over a measuring jug.  I pushed as much of the fruit through the sieve with the back of a spoon as I could. I topped up the jug with hot water so total quantity was 500mls (2 cups).

I returned the liquid to a clean saucepan and sprinkled over 2 teaspoons of gelatin. Placed the pot on low heat and stirred until the gelatin had dissolved. I removed from the heat and allowed to cool for a few minutes before pouring into a two cup capacity bowl and refrigerating overnight.

 

Catherine Bedson is based in Melbourne, Australia. She is a blogger and natural food lover. You can find her on-line at Farmhouse Home.

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