Making blackberry jelly is something really simple that I would like to share with you.
When summer comes I love to go looking for strawberries with my children. While they are chasing butterflies and any scared little animal, I go with my basket from bush to bush collecting the largest and ripest blackberries.
But sometimes there are so many that we get tired of eating them, so a good solution is to preserve them for the winter when we don't have this delicacy available. Jams and jellies are ideal for this. I particularly like jellies that have a softer texture.
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To make blackberry jelly, the one I was taught, you need the same amount of apples as blackberries. I prefer cane sugar, but it can also be white. Both apples and blackberries have to be of good quality, no things that we wouldn't eat.
We clean and core the apples, without peeling them, add the blackberries and a litre and a half of water, all in a large pot. When it boils, let it simmer for 1 hour. We test if it has the right consistency, if not, let it simmer for 10 or 15 minutes more. We pour the mixture into a cloth strainer and let it drip into a pot for about 12 hours without pressing the mixture.
Now we have the liquid and it's time to add the sugar. 450g for every 600 ml of liquid. Heat the liquid over a low heat. When it's hot, remove from the heat and add the sugar and stir until it dissolves. Now bring it back to the boil for 10 minutes, stirring occasionally.
Now you'll have your jelly ready, all you have to do is remove it from the heat and bottle it.
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