bramble jelly

**lynda66** · 01-09-2008, 09:35 AM

can you not just use the strawberry jam recipe, but substitute blackberries?

**Nicos** · 01-09-2008, 09:41 AM

I've made tons this year- but not a microwave method.

What I did was to heat the fruit in a pan and crush them with a potato masher and then press through a sieve to take out all the bits. My jelly is cloudy as I've not stained the fruit through muslin.
1lb normal cane sugar to 1pt juice and a tiny lump of butter to stop it scumming.
About 6mins cooking.

10lb brambles made about 15 jars of jam - although the brambles were huge and juicy .

I'm a beginner with jam and was just happy I'd not burnt it ...and that it had actually set!!!
Takes yummy too!

I've also put some of the juice into ice-cube trays and then frozen bags of loose cubes so I can add a couple of cubes to stewed apple later on in the month.

**scarey55** · 01-09-2008, 09:50 AM

Originally posted by Nicos View Post

I've also put some of the juice into ice-cube trays and then frozen bags of loose cubes so I can add a couple of cubes to stewed apple later on in the month.

Great idea Nicos, think I might pinch that one... erm, slight problem, only one, count it ONE apple on 2 trees this year

**screwbylil** · 01-09-2008, 11:58 AM

did try that as well but the jam/jelly was really runny so thought perhaps it needed some setting agent

**Hilary B** · 01-09-2008, 12:03 PM

Simplest setting agent for jams/jellies is lemon juice. If making a 'jelly' (ie straining bits out) adding some apple peel-and-core at the start is a DIY pectin which doesn't contrast unduly with bramble (I would stew the apple peel in a little water for 5 mins before adding the blackberries).

**marigold007** · 01-09-2008, 12:36 PM

My allotment is producing a bumper crop of brambles. I take brambles and apples and put them whole into the pot at about the same proportions, less apples if necessary, with a little sugar and water. Simmer until soft and squeeze the apples a bit to get the juice out. Then I let it sit for a while 'cause I usually have something else to do. Then I strain it all through a metal sieve for a few hours. Then I weigh it. The recipe I started using said to use the same weight of sugar to match the juice, but I have begun using 45% as much to try the low sugar approach. Then just make the jelly as usual, letting it boil for several minutes. Turn off to test on the cold plate. If it doesn't set after two tries put a little more sugar, boil, and try again. I have done that twice and it's turned out perfect.

(edit: I am using UK beet sugar, don't know if that helps)

**amandaandherveg** · 01-09-2008, 03:51 PM

I made 40 jars of bramble jam last year, we're now on our last jar which is just as well as our brambles are just about ready to start picking.

This is the recipe I use for most of my jams, just made some raspberry today. No faffing trying to find the setting point with this one which is good news in my eyes. This will make roughly 4 jars.

800g brambles/backberries
1kg sugar
1 sachet pectin
1 knob butter

Put all the ingredient into a large pan, warm slowly until sugar has dissolved fully, bring up to a rolling boil and leave for 4 mins. Now it's ready to pour into sterlised jars.

**scarey55** · 01-09-2008, 03:57 PM

Crikey, 40 jars in a year

I think I'm doing well if I get through 2

**amandaandherveg** · 01-09-2008, 04:11 PM

Mmmmmm, bramble jam on toasted thick white sliced bread, yup we get through loads of it. We gave a few jars away too, honest, lol.

**sewer rat** · 01-09-2008, 07:28 PM

Originally posted by Nicos View Post

I've made tons this year- but not a microwave method.

What I did was to heat the fruit in a pan and crush them with a potato masher and then press through a sieve to take out all the bits. My jelly is cloudy as I've not stained the fruit through muslin.

I've also put some of the juice into ice-cube trays and then frozen bags of loose cubes so I can add a couple of cubes to stewed apple later on in the month.

The reason your jelly is cloudy is not because of the metal seive but because you have forced the mixture through the seive. If you just pour it in a bit at a time and let it drip through naturally at it's own speed, you shouldn't get cloudy jelly.

If you force the juices through a muslin bag you still get cloudy jelly.

**Jardiniere** · 01-09-2008, 07:38 PM

To sieve blackberries I use an old pillowcase tied to the back of a chair and let it drip through for however long it takes but preferably at night after the windows are closed and there are no wasps/flies about.

**screwbylil** · 03-09-2008, 11:29 AM

thanks for all your help everyone il think ill try every method and report back at a later date cheers sue

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