Bramble (Blackberry) Jelly

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg blackberries
  • Juice of 2 lemons
  • ½ pint/250 ml water
  • Sugar


Use slightly under-ripe berries for this jelly. Wash them well and discard any unripe fruit and stems. Put into a pan with the lemon juice and water and simmer for 1 hour until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1 lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover. If liked, a pinch each of ground mace, nutmeg and cinnamon may be added to the jelly, and this spiced jelly is delicious served with cold meat.

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