Another busy day in the kitchen . . . this time I tackled some surplus supplies in our freezer to try and make room for a meat delivery that arrived a little earlier than planned. Now we've got a good supply of Pork & Lamb in the freezer AND we've got some yummy Blackberry Jelly in the pantry! Mmm - yum!
Here's the recipe I used which was created from the Jelly making notes in my Perfect Preserves book!
Blackberry Jelly
- 1kg Blackberries (mine were frozen ones)
- the juice of 2 Lemons
- 2 cups Water
- 4 cups Sugar (see my note in the directions below)
Place the washed frozen blackberries, juice & water into a large pot and bring to the boil. Simmer for about an hour until the fruit is very soft. Mash the mixture with a potato masher, then strain through a jelly bag or muslin cloth for a few hours OR overnight - do not squeeze the fruit mixture because you'll end up with a cloudy jelly!
Measure the strained liquid and return to the heat. You will need to add 1 cup of Sugar for every cup of liquid - I ended up with 1 litre (4 cups) of liquid, so therefore I needed 4 cups of Sugar. You may need to adjust these quantities if you end up with more or less liquid than I did. Stir the mixture over a gentle heat until the sugar is dissolved and then bring to a rapid boil. Allow the mixture to rapidly boil until the setting point is reached, remove from heat, remove any scum from the surface, bottle, cover & allow to cool, then seal & store!
I can't wait to try some on some toast or a muffin in the morning! Mmm - Yum!
I also got busy today and cooked up some Peach Syrup using the remaining Peaches that my co-worker Rosanna, had given us. We're yet to taste test the end product BUT it sure does smell good! I might serve some over ice-cream for dessert tomorrow night I think! We'll see what the verdict is tomorrow!
Here's hoping you've had a great day!
Shirley
