Madeleine Kamman

Wild Blackberry and Cranberry Jelly

Preparation info
  • NFR—

    Six

    8 ounce jars
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

These berries can be collected almost anywhere in the United States in great big quantities come mid-August and until Thanksgiving; they are delicious and inexpensive.

Ingredients

  • 3 quarts wild blackberries
  • 2 quarts fresh cranberries, broken in the food processor or coarsely chopped
  • 1¼

Method

Place the blackberries and cranberries in a large sauteuse pan. Crush them well with a potato masher, then add the water. Bring to a boil, then simmer, covered, over medium heat, for 10 minutes. Put the mash to drip in a jelly bag or China cap lined with cheesecloth. You should obtain approximately 2 quarts of juice. Use 1 quart and store the other to process later exactly the same way.