Tuesday, 14 September 2010

Blackberry Jelly

The blackberry glut is almost worked out, fortunately another glut is hard on its heels. Anyway blackberry jelly


On the left are macerating blackberries, plucked from various sources around work & home. On the right is a bunny jelly mould, something a number of commentators have told me I have to have to make "proper" jelly. I figured blackberry would be quite easy, since blackberries & raspberries are essentially the same. Set the blackberries & some sugar in a heat proof bowl over simmering water. After 45mins or so, you'll be left with a lot of juice and some shrivelled berries. Pour the juice through a sieve and make up to 500ml with water/sugar syrup (You'll have to do this bit by taste as there are way too many variables).

Use your 500ml to make up a jelly in the usual way (50ml of liquid is used to soften 5 leaves of gelatine, then melt the gelatine over a double boiler, add the remaining liquid, stir strain etc) and pass it through a fine sieve into your mould. Put it in the fridge for a few hours (overnight is best, it removes the temptation to poke about & see if everything is ready) and once set turn out.

Serve, ice-cream & small children are entirely optional.

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