Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
281 K 3.5/5 (60 reviews)
50 min.
Easy
1 kg 500 g
4 IngredientsLast modified on: July 5th 2013
For 1 kg 500 g, you will need:
- 1
1 kg 300 g blackberries - 2
800 g caster sugar - 3
1 lemon - 4
5 g agar-agar - Total weight: 2,235 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 25 min.
Prepare a blackberry coulis without any sugar: blend 1 kg 300 g blackberries, then strain this purée through a very fine seive, keeping just the juice.
From 1300 g of blackberries you should be left with about 1 kg of juice.
From 1300 g of blackberries you should be left with about 1 kg of juice.
Stage 2 - 10 min.
Pour the juice obtained into a high-sided pan and add 800 g caster sugar and the juice of 1 lemon.
Put over high heat and mix with a whisk.
Bring to the boil, whisking frequently, and being careful to ensure that the juice does not catch on the bottom.
Put over high heat and mix with a whisk.
Bring to the boil, whisking frequently, and being careful to ensure that the juice does not catch on the bottom.
Stage 3 - 3 min.
As soon as it begins to boil, a foam will form on the top.
Turn down the heat, then skim off this foam and discard it, using a skimmer or, if you don't have one, a large spoon. See below for more on this.
Turn down the heat, then skim off this foam and discard it, using a skimmer or, if you don't have one, a large spoon. See below for more on this.
Stage 4 - 1 min.
Mix 5 g agar-agar with a teaspoon of sugar to help it mix more easily with the blackberry juice.
Stage 5 - 1 min.
Add the agar-agar and sugar mixture to the blackberry juice while whisking briskly.
Turn up the heat and bring back to the boil, whisking continuously to ensure thorough mixing. You can use a hand mixer briefly for this.
Turn up the heat and bring back to the boil, whisking continuously to ensure thorough mixing. You can use a hand mixer briefly for this.
Stage 6 - 4 min.
As soon as the pan boils, turn off the heat and pot up the jelly. Be careful - it's very hot!
Stage 7 - 3 min.
As soon as the jars are filled and sealed, turn them upside down.
This trick forces the air in the jar up through the scalding hot jelly, so sterilising it, which helps the jelly to keep longer without turning mouldy.
This trick forces the air in the jar up through the scalding hot jelly, so sterilising it, which helps the jelly to keep longer without turning mouldy.
Stage 8
After a few minutes, turn the jars right way up again and leave to cool before putting them away, preferably in a cool dark place.
Remarks
You will notice that the cooking time for this jelly is very short, thanks to the agar-agar which acts very rapidly to jellify the juice. Contrary to a commonly-held belief, it is not good to cook jams or jellies for a long time. The longer the cooking, the less fruit flavour and vitamins remain. There's no need to fear "artificial additives" in this case, as agar-agar is a natural seaweed extract, which these days allows use to produce rapidly-cooked jellies with all the flavour of the fruit.
It's not absolutely necessary to skim off the foam when boiling, but this is a part of the jelly that has less flavour and a less smooth texture, which will form an unattractive layer in the top of the jars if left.
Perhaps this foam evokes in you the same reaction as in me, strong as some personal Proustian madeleine, as it brings back memories of my grandmother Jeanne making jam at Bonneveaux when I was about ten years old.
It's not absolutely necessary to skim off the foam when boiling, but this is a part of the jelly that has less flavour and a less smooth texture, which will form an unattractive layer in the top of the jars if left.
Perhaps this foam evokes in you the same reaction as in me, strong as some personal Proustian madeleine, as it brings back memories of my grandmother Jeanne making jam at Bonneveaux when I was about ten years old.
Keeping: Several months in the jar.
Source: Home-made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 970 RDI=90 % | 0 | 3,930 RDI=200 % | 16,450 RDI: 200 % |
| Per 100 g | 0 | 40 RDI=4 % | 0 | 180 RDI=9 % | 740 RDI: 9 % |
How much will it cost?
- For 1 kg 500 g : 9.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: Lime crémeux, Amandier (gluten-free almond cake), Chocolate mousse with hazelnuts, Home-made terrine of foie gras, Double raspberry tartlets, ... See them all 358
Agar-agar
Like these other recipes: Apricot blancmange, Pear compote , Bounty-style tart for Alison, Blackcurrant, vanilla and lime verrine , Like Bounty, ... See them all 6
Lemon
Like these other recipes: How to prepare purple artichokes, Moist Lemon Cake, Tagliatelle and courgette spaghetti, carbonara style, Oatmeal and apple cookies, Surprise eggs, ... See them all 120
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025293 K 24.5 3 hours 8 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013498 K5 50 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018420 K 15 30 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019912 K 34.3 7 hours
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.February 21th 2011257 K 14.2 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.