One Pot Blackberry Jelly
A single pot of jelly is the ultimate in small batch preserving. This rich, jewel coloured and intensely fruit flavoured one pot of blackberry jelly uses one large tub of quickly foraged blackberries. No special equipment required, and ideal for the first time preserve maker. Vegan and Gluten Free.
Servings: 20 servings
Prep Time10 mins
Cook Time20 mins
Juice straining12 hrs
Total Time30 mins
- 1 lt blackberries
- 1 dsp lemon juice
- sugar - see instructions. 75% of juice weight.
Wash and drain the fruit if needed and in a good sized saucepan, gently simmer the fruit for about 10 – 15 minutes until soft. If you didn't wash the fruit, add one tablespoon of water.
Strain through a jelly bag or muslin lined sieve for at least 1 hour, and preferably overnight
Weigh the juice. Transfer to a saucepan and add 75% of this weight in sugar. Place a jam jar in the oven, set to 100°C/220°F/Gas Mark 1
Gently heat to dissolve the sugar, then rapidly boil to setting point 105°C. Test for setting with one of the techniques listed above.
When setting point has been reached, take off the heat and allow to cool for a few minutes.
Fill the hot jam jar using a jam funnel. Screw on the lids: take care, as everything is hot. Allow to cool.
- I only lightly wash foraged blackberries if needed.
- When spooning hot jelly into jam jars, a wide jam funnel is a real help.
- I always stand jam jars in a baking tray when filling them. In the unlikely event that the jar cracks, it means that I'm not faced with jam going everywhere.
- This recipe is 2 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 40kcal | Carbohydrates: 10g | Sodium: 3mg | Potassium: 11mg | Sugar: 10g | Vitamin C: 4.9mg | Iron: 0.1mg