Blackberry Jelly

21 July 2014
Blackberry Jelly
Celebrating the link between the landscape and food…
 
… is what the National Trust Complete Country Cookbook (by Laura Mason, National Trust Books 2012) does …
 
… and the recipe for Blackberry Jelly (page 262) is a fitting summer landscape celebration – simply delicious, and referred to as the “Brombeer-Leckerli” by my German family!
 
A highlight to celebrate the start of the blackberry season, you will find a transcript of the recipe below:
Blackberry Jellies

Taken from the National Trust Complete Country Cookbook, by Laura Mason, National Trust Books 2012

 

Prep. Time: approx. 5 minutes

Cooking time: 15 – 20 minutes

Serves: 4-6

 

Blackberries                                     750 g

+ additional to decorate

Vanilla pod                                      1

Powdered gelatine                                1 sachet

Granulated sugar                                 115 g

 

1. Rinse the blackberries and put them in a pan with the vanilla pod. Cover tightly and cook gently for a few minutes, until they have yielded all their juice.

2. Strain the juice through a jelly bag. Discard the pulp and measure out the juice. Make up to 500 ml with water if the quantity is a little short. Don’t forget to retrieve and rinse the vanilla pod to re-use another day.

3. Put the juice in a pan and heat gently until almost boiling. Pour 100 ml of the juice into a cup or small bowl and add the gelatine, stirring to dissolve the powder. Add the sugar to the remaining juice and continue to stir until this, too, has dissolved. Remove the pan from the heat and stir in the gelatine mixture.

4. Pour into a large serving dish or individual glasses, or rinse a jelly mould in cold water and pour in the mixture. Leave in the refrigerator until set and serve the jellies chilled, decorated with a few whole blackberries.

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