Delia Smith Bramble Jelly Food
QUICK BRAMBLE (BLACKBERRY) JELLY
This is not a jelly that will keep for long - perhaps only a month - but if you've been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy and quick to make and it does taste delicious spread on hot crumpets or scones.
Categories Preserves Soft Fruits Quick and Easy recipes What should you be cooking in September?
Yield Makes one 1 lb (350 ml capacity) preserving jar
Number Of Ingredients 3
Steps:
- Wash the blackberries and place in a heavy-based saucepan with 6 fl oz (170 ml) water, then stew them very gently with a lid on for about 20-25 minutes. Now and then give them a good mash to reduce them to pulp and squeeze as much juice out of them as possible. After that add the sugar and lemon juice to the pan and allow the sugar to dissolve completely, with the heat still low. There must not be any whole granules of sugar left. This takes about 10-15 minutes. Now turn the heat right up and boil fairly rapidly for 8 minutes, stirring now and then to prevent sticking. Meanwhile warm a large bowl in the oven to get it nice and hot then place the sieve, lined with gauze, over the bowl and pour the blackberry mixture into the lined sieve. Then, using a wooden spoon, get all the liquid through as quickly as possible, squeezing the remaining pulp as much as you can - but do be quick as the jelly sets if you take too long (if it does begin to set before you've had a chance to put it into the jar, just reheat it gently). Now pour the jelly into the sterilised jar (see below), cover with a waxed disc, cool and tie down. To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.
BLACKBERRY JAM
Have an abundance of blackberries then follow this simple recipe to make a lush tasting home-made blackberry jam. The quantity below makes two full jars however if you do want to make more then the rule is what ever the blackberries weigh have the same amount of weight in sugar.
Provided by nicola.keeble
Time 12m
Yield Makes 2 jars
Number Of Ingredients 0
Steps:
- If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.
- Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.
- Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
- Gently heat and fold the sugar into the blackberries until dissolved.
- Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).
- Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.
- Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.
- You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
- Your jam is then ready to eat the following day.
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