Blackberries make a great clear jelly. You do have to wait patiently while the juice strains from the berries. Great on buttered toast or pancakes and wonderful in puddings or on ice-cream
You will need:
At least 1kg blackberries, washed
Granulated sugar
Put the berries in a large, heavy pan, along with just enough water to get the juices running (a couple of centimetres in the base of the pan). Bring to the boil and simmer, stirring occasionally and crushing the fruit against the side of the pan, until the berries are collapsed and have given up all their juice.
Transfer to a jelly bag suspended over a bowl . Leave the juice to drain through overnight. If you want a crystal-clear jelly, let the juices drip of their own accord. However, if you want to maximise the yield, give the bag a bit of a squeeze to get out the last drops of juice. Your jelly will cloud a little but will taste none the worse.
Measure the juice, then transfer to a clean pan along with 750g sugar for every litre of juice. Stir over a low heat until the sugar has dissolved, then boil, skimming if necessary, until you reach the setting point for jelly - this can be measured at 105C on a sugar thermometer.
As soon as setting point is reached, remove the pan from the heat and pour the jelly into warm, sterilised jars. Cover with a disc of waxed paper, then with a lid. Leave for a few weeks to mature before eating. The jelly should keep for up to a year.
Many Thanks to Nuts Catering for this recipe
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