This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
285 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: Pannacotta and blackcurrant crumble, French Family Cake, Poppy seed and lemon cake, "BN style" chocolate-filled biscuits, Rice pudding (riz au lait), ... See them all 361
Agar-agar
Like these other recipes: Blackcurrant, vanilla and lime verrine , Bounty-style tart for Alison, Apricot blancmange, Pear compote , Like Bounty, ... See them all 6
Lemon
Like these other recipes: Pear charlotte, Rice à la grecque, Pear and lime meringue pie, Spaghetti with smoked salmon, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 123
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017469 K4.2 2 hours 15 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020341 K5 1 hour 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018425 K 24.3 45 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010297 K 14.2 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.