3 Step Tangy Blackberry Jelly Recipe You Will Love

Blackberry Jelly Recipe

Blackberry jelly recipe is a delicious, glistening clear jelly that is just perfect for toasts, scones, bagels, and just about anything else that suits your fancy.

Blackberries have a deep inky sheen and are succulent, soft, and juicy. Their flavor is sweet but slightly tart, with earthy undertones. Blackberries have a solid edible core when ripe, so while picking blackberries, look for plump, firm berries with a deep black color.

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Benefits of eating blackberries:

  1.  Packed with Vit C which helps to heal wounds, regenerate the skin, reduce free radicals in the body, absorb iron and prevent scurvy.
  2. High in fiber which helps reduce cholesterol, promote regular bowel movements and manage blood sugar levels
  3.  Great source of Vit K which helps to improve blood clotting
  4.  High in Manganese which is vital to healthy bone development and a healthy immune system
  5. Supports oral health due to its antibacterial and anti-inflammatory abilities against some types of bacteria that cause oral disease. It also helps prevent and control gum disease and cavities.

Difference between jam and jelly:

Jelly is a clear fruit spread made from cooked fruit juice, sugar, and sometimes pectin, which helps it to gel and thicken.

Jam is a thick spread made from fruit juice, chopped or puréed fruit, and sugar. Pectin may also be added to help it gel, but jams are usually looser than jellies.

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What is Pectin?

pectin is a naturally occurring, polysaccharide starch found in the cell walls of most fruits and vegetables and it serves as the glue that holds the cell walls together. Pectin is most abundant in apples, plums, quince, and the peel and pulp of citrus fruits. Once extracted from these plants, pectin is sold commercially in either powder, liquid, or even frozen form.

When heated together with sugar, it causes a thickening that is characteristic of jams and jellies.

Blackberry Jelly Recipe

Ingredients:

To make the blackberry juice:

  • 5 cups fresh blackberries
  • 4 cups water

To make the jelly:

  • 3¾ cups blackberry juice
  • 4½ cups sugar
  • 1 ¾ ounces dry pectin
  • ½ teaspoon butter

Directions:

To make the blackberry juice:

  1. Add the berries to the water in a large pot over medium heat and lightly smash the berries with a potato masher or a large spoon and bring it to a boil.
  2. Now let the berries cook for 20 minutes.
  3. Place a large bowl under a fine-mesh strainer or You can use a regular strainer lined with several layers of cheesecloth. Save the juice and discard the berry remnants and seeds.

To make the jelly:

  1. Measure sugar In a medium-size bowl and set aside.
  2. Measure the blackberry juice. If it is less than 3 ¾ cups, add water.
  3. Mix the juice and pectin in a saucepot. Stir well to combine.
  4. Add the butter and bring the mixture to a rolling boil. That is a boil that does not stop bubbling when stirred on high heat, stirring frequently.
  5. Add the sugar and stir well.
  6. Boil exactly for one minute, stirring constantly.
  7.  Remove from heat and skim off any foam.
  8. Enjoy the Blackberry Jelly with toast or bagels.

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How to store Blackberry Jelly?

Blackberry jelly can be stored in the refrigerator for 3-4 weeks.

For longer storage, it is better to freeze it.

  •  Test for jelly setting by placing a small plate or saucer into the fridge for 15 minutes. Pour 1 spoonful of the hot jelly onto the plate and return to the fridge for 5 minutes. Take out the plate and push the edges of the jelly with your index finger. It is set when it gets wrinkly and crinkly to the touch. If it doesn’t, continue to simmer and test again in a few minutes.
  • Do not attempt to adjust the amounts of ingredients in this recipe as making jams and jellies with pectin is an exact science and each recipe is designed around the amount of natural pectin that is in a given fruit.
  • The small amount of butter that is added helps to prevent a lot of foam from developing when the sugar mixture boils.
  • You’ll need a fine-mesh strainer for this recipe because a regular strainer’s holes are too large and you will end up with fruit in the jelly.

We hope you liked our Blackberry Jelly Recipe. For more such recipes information, follow our Blog, foodiewish.com.

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