Blackberry and cinnamon jelly recipe by Clippy McKenna
PUBLISHED: 12:07 03 September 2013
The addition of cinnamon to this deep purple jelly is sweet and aromatic. Perfect for a breakfast treat, spread on thick buttered toast
1kg (2lbs 4oz) blackberries
175 ml (6fl oz) water
400g (14oz) sugar
2 cinnamon sticks
1 tbsp lemon juice
Place the blackberries and water in a large saucepan. It is important to simmer gently until the blackberries are soft to the touch and have released their juices.
Spoon the pulp into a jelly bag that has been attached to the legs of a jelly bag holder. Place a bowl underneath the jelly bag. Let it strain overnight.
Leave the fruit pulp in the jelly bag until it is completely dry. Do not try to squeeze the pulp through the bag. If you do, you will get a cloudy jelly instead of clear and sparkling jelly.
Add 400g (14oz) of sugar to each 600ml (1pint) of juice in a pan, along with the cinnamon sticks and the lemon juice. Once the sugar has dissolved, bring it to a steady boil and gently boil for 8 to 10 minutes, or until you have reached the setting point.
Once the setting point has been reached, remove and discard the cinnamon sticks, Stir and pour the jelly into cool, sterilized jars before sealing, Use within 12 months. Once opened, refrigerate and use within six weeks.
Makes 1kg (2lbs 4oz)