A light, clear jelly made from fresh black-berries, Bramble Jelly is delicious spread on hot buttered toast or scones. In
making a successful Bramble Jelly, the fruit should not be over-ripe. To strain the fruit pulp, you will need a jelly bag
or a large square of cheesecloth. Since the straining takes a long time, you should plan to do it overnight, but do not
leave the juice for more than 24 hours before making the jelly. First scald the bag or cloth by pouring boiling water
through it. Hang the bag on a frame or tie the ends to the legs of an upturned chair or stool and place a large bowl
underneath. Do not squeeze the bag to hurry the process as this might make the jelly cloudy. Measure the juice after
straining. You will require one pound of granulated or preserving sugar for every pint of the strained blackberry juice.
4 lb. fresh blackberries, hulled and washed 10 fl. oz. water
2 tablespoons lemon juice
granulated or preserving sugar
Place the blackberries in a preserving pan or large saucepan with the water and lemon juice. Bring the water to the boil
over high heat. Reduce the heat to low. Simmer the fruit, uncovered, for 1 hour, or until it is quite tender, occasionally
mashing the fruit against the sides of the pan with a wooden spoon.
Hang the scalded jelly bag or piece of cheesecloth over a large bowl. Pour the blackberries into the cloth. Allow the juice to drain through the cheesecloth for at least 12 hours. When the juice has completely drained through the cheesecloth, discard the blackberry pulp.
Measure the juice before returning it to the rinsed preserving pan. Add 1 pound of sugar to every pint of liquid. Stir to
dissolve the sugar, over low heat. When the sugar is completely dis-solved, raise the heat to high and bring the mixture
to the boil. Boil briskly, without stirring, for about 10 minutes, or until the jelly has reached setting point. Remove the pan from the heat. Test it by spooning a little of the jelly on to a cold saucer. Cool it quickly. If the surface is set and crinkles when pushed with your finger, it is ready. Skim the foam off the surface of the jelly with a metal spoon.
Ladle the jelly into hot, clean, dry jam jars, leaving half an inch at the top of each jar. Press a circle of waxed paper
on to the surface of the jam in each jar. Wipe the jars with a damp cloth. Cover them with jam covers and secure with
rubber bands. Label the jars and store them in a cool, dark, dry place.