Blackberry jelly

Doused in fresh blackberry juice, halves of luscious seasonal blackberries burst from these autumnal jellies
By Janet Brinkworth
Blackberry jelly
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes , plus 1-2 hours to set
  • Prep Time: 15 minutes
  • Effort: easy



  • 300 g blackberries
  • 100 ml cold water
  • 3 sheets leaf gelatine
  • 60 g caster sugar


1. Place the gelatine in a glass bowl with a little cold water. 2. Put one third of the blackberries into a blender and process until smooth. Remove and pass through a fine sieve. 3. Add the water to the blender, process for a few seconds to catch the remaining fruit and then pour through the sieve. 4. Pour a third of the blackberry juice into a saucepan along with the sugar on a medium heat. Bring to a simmer. 5. Squeeze the gelatine, removing any excess water, then place into the saucepan. Stir until dissolved. 6. Pour back into the blackberry juice and stir to combine. 7. Cut the remaining blackberries in half and place cut side down into four 100g jelly moulds. Pour over a little juice and place in a fridge to set. 8. Once just set, pour over the remaining juice. Place in a fridge for 1-2 hours until set. 9. Serve with a swirl of cream and some blueberries.

Rate This Recipe