A Conversation for Bramble Jelly
technochoc Started conversation Aug 11, 2006
Give this one a go
took the dog for a walk last night and noticed that the blackberries were out in number on a small bramble bush by a path in the country park !
After a short while brambling and a few nettle stings (i'm sure they hurt more when i was a kid) and I had an Asda bag full of berries.
Followd the instructions and now have 6 jars full of lovely clear bramble jelly, my daughter (13) had some on toast this morning and declared it to be yummy !
Total cost for 6 jars £1.49, the cost of the sugar and lemons..
Go on have a go before they are all gone
Pimms Posted Aug 11, 2006
Glad someone's had a success following my instructions , though a little as only the odd berry is ripe in my neck of the woods. It will be a week or two before I'll be able to pick my fingers purple.
Incidentally did you remove the seeds before or after adding the sugar?
saclamanjo Posted Aug 20, 2006
Hello, this is my first time on this website. I made bramble jelly the other day - using a slightly different recipe - the same ingredients, but I hung it all in a jelly bag for about 6 hrs to get the juice out. But the problem is that it hasn't set in the jars. Is there anything you can suggest I do...re-boil it perhaps and add the juice of another lemon to help it set?
Any advice on this would be welcome
technochoc Posted Aug 20, 2006
Hi, I removed the seeds after I had added the sugar, it all set fine, I have now made another batch which should see us through a couple of months, I have also made some blackberry brandy, which should be ready by Mid October and have today been out picking, I have now half enough to make some blackberry wine !
Pimms Posted Aug 21, 2006
If it hasn't set I'd try boiling it up again with the juice of another lemon and using the cold plate test to determine when it has reached setting point. Don't try and reduce it too much further though. If there isn't enough pectin, reboiling would only result in increasingly thick syrup. Bramble treacle is not as appetising as bramble jelly.
In the past I have had to try and rescue cherry 'treacle' caused by reducing the jam too much. The rescue was only partially successful , as it was no longer like glue, but also not very tasty
- bramble cordial could be an alternative use for non-setting syrup
Pimms Posted Aug 21, 2006
Incidentally I made a blackberry and apple crumble last weekend with freshly picked blackberries and apples
I also took out some blackberries I'd frozen last autumn and not got around to using. When they had defrosted I compared them to the fresh ones and then put the old ones in the bin . The flavour was much weaker - more like "water with a hint of blackberry". This is probably a combination of their being end of season fruits (small and seedy), and having spent too long frozen
Top Tip: If you do freeze blackberries don't wait months before using them.
technochoc Posted Aug 21, 2006
In the recipe I have found for Blackberry wine, it suggests freezing them, defrosting and refreezing a couple of times to help break down the cell structure in the fuit, this apparently help release some of the flavours for the wine
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