Comments on: Blackberry Jelly Recipe

By: RuthFT

RuthFT — Sun, 25 Sep 2011 14:03:13 +0000

With regardes to “fetishistic jar-sterilising” being pointless, I would just like to say that ensuring your jars are well washed and sterilised is important for avoiding botulism.

Botulism produces a toxin that is potentially fatal and it can occur in sealed preserved goods, particularly those with low acid contents – like blackberry jam.

You can washing the glass jars thoroughly, letting them dry, then placing them in a cold oven and bringing it up to around 160C, holding it there for ten minutes. Ensure that you do not touch the inside of the jars with your hands or anything else during the jarring process.

This isn’t fail safe, but good hygenic practice is extremely important in home preserve making. Botulism is going to be a risk because it survives boiling temperatures, but you can take steps to counteract it.

By: Carol

Carol — Tue, 20 Sep 2011 07:59:32 +0000

Being clever thought I had the method in my head!! I added the sugar at the stewing stage, then boiled quickly for 30 minutes after adding the lemon juice – NOTHING- didn’t set. Can I resurrect the bramble jelly by boiling again or will I have to collect more berries?

By: anna

anna — Tue, 30 Aug 2011 19:49:24 +0000

sorry that was 3 tablespoons of lemon juice

By: anna

anna — Tue, 30 Aug 2011 19:29:43 +0000

wahey did it- i steamed 3 cups of blackberries(in the rice bowl) added 3 teaspoons of lemon juice and splash of water, steamed 40 mins. sieved juice, used unused surgical stockings to get rest of juice out. it made 3/4 pint of juice; into bread maker with 3/4lb of normal sugar, jam setting, 1 hr 20 mins later -jarred. TRY IT it made 2 jars full. ooh i washed the jars in dishwasher so they were clean and hot:)

By: anna

anna — Thu, 25 Aug 2011 19:28:40 +0000

how can i adapt this for my breadmaker (morphy richards) 3in1. love jelly with no pips. there doesn’t seem to be an opportunity to strain??

By: Nicky

Nicky — Sun, 21 Aug 2011 09:36:41 +0000

Just made two large Milner jars of bramble jelly, turned out perfectly, thank you. Great recipe, so easy!

By: Diane

Diane — Sat, 20 Aug 2011 14:45:24 +0000

Just made some using all frozen berries – would anyone know – would this account for the large amount of scum during the last simmering – or is this usual ….if not anyone got any bright ideas ?

I tried the knob of butter (which has worked with other preserves) but unfortunately not this time – thanks

By: lorna

lorna — Sat, 13 Aug 2011 16:36:41 +0000

Yes it’s fine to use frozen blackberries – i made some jam recently with some fresh, and some frozen and it came out a treat.

By: Robin

Robin — Sat, 13 Aug 2011 07:12:53 +0000

Kate: I cannot see why not… experiment.

By: Kate Ball

Kate Ball — Fri, 12 Aug 2011 15:04:48 +0000

I have been freezing blackberries as soon as I have picked and washed them, as they are ripening in small amounts here at the moment.

Is it ok to use blackberries that have been frozen to make this jelly?

Thanks!