I find it hard to resist picking blackberries as I’m out and about; where we live, we have a load of wild fruit growing nearby (a bonus of living on the edge of the South Downs), including apples, sloes and plums. We also have an apple tree in the garden that grows the blandest. apples. ever. They’re only actually any good in jams, jellies and chutneys. Although my apple chutney is quite popular, I haven’t quite got the recipe right yet- but I thought I’d share my autumn jelly recipe with you, along with pictures which I Instagrammed when I was making it.
Ingredients: we picked just shy of 1kg of blackberries and used about 500g of cooking apples. A lemon is also needed at this stage. I try not to pick fruit by the road, as cars can affect the berries. Obviously I buy the lemon!
First things first- wash the berries and apples and roughly chop the apples and lemon and put them in a pan with about 300ml of water.
I had so much fruit that I needed to use two pans! (Make sure they’re fairly heavy, btw.) Bring the water to the boil and then simmer for about 40 minutes, until the mixture has thickened. Keep an eye on it, keep stirring it and make sure that the fruit doesn’t stick to the bottom of the pan.
Next, the messy bit! I always think this looks a bit like the aftermath of a horror film (and be aware that blackberries WILL stain wooden worktops. ASK ME HOW I KNOW.) Anyway, empty the pans out into a sieve-I prefer a plastic one-and place it over a bowl in order to collect the juice. Last year, I left the fruit to drain overnight. This year, it took a couple of hours. It’s worth keeping an eye on.
This is the juice that will be turned into the jelly. Conventional wisdom states that you should add 450g of sugar (I usually use bog standard granulated, but am looking into using jam sugar to see if it speeds up setting) for every pint of juice. I had a pint and a half, so used about 625g of sugar. I also add spices: cloves, cinnamon and ginger- about a tsp of each- but you could use more or less according to your tastes.
Next, next you need to bring the mixture to the boil and then-in theory- boil rapidly for 5-10 minutes until the jelly passes the ‘set test’: drop a small amount of jelly onto a cold plate (I stick a couple in the fridge before I begin boiling the fruit) and prod it with your finger. If it has a ‘skin’ and you can leave a trail in the jelly, you’re set. This took a bit longer to get to setting point- 20 minutes- but it was worth it!
Skim the cloves and the foam on top and pour quickly into warm, sterilised jars. I sterilise jars by running them through the dishwasher. If they cool before I need them, I’ll fill them with boiling water until I need them.
As soon as you’ve poured the jelly in, stick a lid on (I don’t bother really with those jam seals in jars- it hasn’t caused a problem before…) and label it with the date. Leave to cool in a cupboard. Once opened, store in the fridge. An open jar lasts about six weeks, if it’s not eaten first!
Let me know if you have a go!