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.
297 K 3.5/5 (60 reviews)
50 min.
Easy
9.50 €
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
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: Milk rolls, Caramelized apple "moelleux" cake, Framboisier, Shortbread tart with sweet apricots and rosemary, Caramelized pear custard tart, ... See them all 369
Agar-agar
Like these other recipes: Bounty-style tart for Alison, Pears in red wine with blackcurrant , Apricot blancmange, Pear compote , Like Bounty, ... See them all 6
Lemon
Like these other recipes: Pear and lime meringue pie, Plum tart "En passant par la Lorraine", Glazed mushrooms with plain rice, Surprise eggs, Lemon tart, ... See them all 128
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011776 K3.5 8 min.
Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing. September 22th 2013123 K4.7 3 hours 15 min.
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine. June 29th 201486 K4.3 40 min.
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked beforehand, then just heated through in the left-over marinade. July 23th 201769 K4.8 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
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.