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Thread: Blackberry problems .

  1. #9
    HoneyChild is offline Sprouter
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    Can anyone tell me if bramble jelly requires pectin or not?

    I've picked a few containers of brambles growing locally in hedgerows and have so far boiled them up and they are now straining through a jelly strainer. Hugh Fearnley-Whittingstall's recipe in the gaurdian just had brambles and granulated sugar but on his Youtube video he also has apples and lemons and he said the apples provided the much needed pectin.

    I've looked at various other recipes and just can't decide whether to use regular sugar or jam sugar.

    Thanks!

  2. #10
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    Two_Sheds is offline Compost Everything...
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    It won’t spoil on the bushes - the birds will eat it. I always leave the highest fruits for the birds
    All gardeners know better than other gardeners." -- Chinese Proverb.

  3. #11
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    Quote Originally Posted by HoneyChild View Post
    Can anyone tell me if bramble jelly requires pectin or not?

    I've picked a few containers of brambles growing locally in hedgerows and have so far boiled them up and they are now straining through a jelly strainer. Hugh Fearnley-Whittingstall's recipe in the gaurdian just had brambles and granulated sugar but on his Youtube video he also has apples and lemons and he said the apples provided the much needed pectin.

    I've looked at various other recipes and just can't decide whether to use regular sugar or jam sugar.

    Thanks!

    Ive never used it with blackberries, but I will usually use a couple of fallen apples ( or boil up with the skins) I've never bought jam sugar. Though I also use the same fruit to sugar ratio to Mothhawk as this not only helps with the keeping quality but with setting. I don't use much water either - just enough to stop the fuit from sticking to the pan. If you are hoping to use it up quick you can reduce the sugar.
    Last edited by Scarlet; 26-08-2018 at 10:04 PM.
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  4. #12
    HoneyChild is offline Sprouter
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    Quote Originally Posted by Scarlet View Post
    Ive never used it with blackberries, but I will usually use a couple of fallen apples ( or boil up with the skins) I've never bought jam sugar. Though I also use the same fruit to sugar ratio to Mothhawk as this not only helps with the keeping quality but with setting. I don't use much water either - just enough to stop the fuit from sticking to the pan. If you are hoping to use it up quick you can reduce the sugar.
    I ended up just boiling them with a little water and then blended using a stick blender. Put it through the strainer I bought from Lakeland and was dissapointed to find that 24 hrs later I only got 300ml. So I decided to add bioling water to the strainer and got the figure up to 1 litre. I then boiled the liquid with jam sugar and got 4 jars of jelly which set perfectly and tasted yummy.

    I then used the pulp with sugar and vodka which is now sitting in a big kilner jar and will strain that out in a couple of weeks time.

  5. #13
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    A good book for jams and jelly recipes is Marguerite Patten’s Basic Basics- it’s been my go to book for years and is well thumbed - it’s really basic, no photos etc but is a great book for preserves - jams, jellies, fruit butters/cheeses, chutneys, pickles and vinegars.

    https://www.amazon.co.uk/Basics-Pres.../dp/1902304721
    Last edited by Scarlet; 27-08-2018 at 12:26 PM.
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  6. #14
    Squingy is offline Sprouter
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    Whatever you do not to make bramble jam in an iron pot. Some reaction occurred and our teeth stained blue. Was funny until we realised the toothbrush couldnt brushing it off. Good thing the man didn't have to work the next day.

  7. #15
    Squingy is offline Sprouter
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    Quote Originally Posted by HoneyChild View Post
    Can anyone tell me if bramble jelly requires pectin or not?

    Thanks!
    I've never used pectin in it no, and it sets fine.
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  8. #16
    muck lover is offline Tuber
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    Quote Originally Posted by Jimny14 View Post
    We just freeze ours for making in to crumbles etc over winter. It's easy, spread out in a single layer on a baking tray and place in freezer, once frozen bag up. If you bag before frozen they'll set in a solid block and take forever to defrost.
    I just freeze them in plastic boxes or bags without layering them. If they are dry they separate out ok if you give them a whack. It’s tedious to process large quantities if you layer them. It’s true they take a bit longer to defrost. Same with currants and raspberries.
    I use them plus strawberries and raspberries and currants to make a breakfast compote to spoon over natural yoghurt, porridge, cereal or even ice cream. Some of these years I’d like to grow enough fruit to keep us in compote all year....

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