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.
280 K 3.5/5 (60 reviews)
50 min.
Easy
500 g
4 IngredientsLast modified on: July 5th 2013
For 500 g, you will need:
- 1
435 g blackberries - 2
270 g caster sugar - 3
1⁄3 lemon - 4
2 g agar-agar - Total weight: 750 grams
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Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 50 min.
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Step by step recipe
Stage 1 - 25 min.
Prepare a blackberry coulis without any sugar: blend 435 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 270 g caster sugar and the juice of 1⁄3 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 2 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 | 4 RDI=2 % | 330 RDI=30 % | 0 | 1,320 RDI=70 % | 5,540 RDI: 70 % |
| Per 100 g | 0 | 40 RDI=4 % | 0 | 180 RDI=9 % | 740 RDI: 9 % |
How much will it cost?
- For 500 g : 3.20 €
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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
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Agar-agar
Like these other recipes: Apricot blancmange, Pear compote , Pears in red wine with blackcurrant , Blackcurrant, vanilla and lime verrine , Like Bounty, ... See them all 6
Lemon
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