Blackberry Chilli Jelly

Blackberry Chilli Jelly

Our nursery is slowly disappearing under a mountain of brambles but they do have one redeeming feature.... Blackberries!


We are working on a limited edition Blackberry Chilli sauce - which isn't quite ready yet. Meanwhile here's a little recipe for Blackberry chilli jelly.   

Great with fatty dishes or with a strong cheese.  We also use it with cream and scones for an alternative cream tea.  Also good as a layer in a trifle or just dolloped over some proper vanilla icecream.

Ingredients  :

  • 2kg blackberries
  • 300ml water
  • Juice of 2 lemons
  • 400g sugar per 500ml juice
  • 3 chillies  (birdseye/Apache/Superchilli are good ones to use for this recipe)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

To prepare : 

1) Wash the blackberries thoroughly and leave to drain. 
2) Slice the chillies and de-seed.
3) Add both to a preserving pan and add the water, spices and lemon juice.
4) Simmer for 1 hour until the fruit is soft.
5) Pour the contents into a jelly bag (muslin bag), suspend and leave overnight to strain into a bowl underneath.
6) Measure the volume of juice and heat in a pan.  Add 400g of sugar for each 500ml of juice. Stir until all the sugar has dissolved.
7) Bring to a boil and continue boiling rapidly for 10 minutes. Stir often to stop it sticking.
8) When the jelly has reached setting point, remove any scum off the surface with a slotted spoon and then pour into warm, sterilised jars. Seal and label.
9) Allow to cool in dark place. Leave for 2 weeks for consuming to allow flavours time to mature.

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