Blackberry Jelly

Ingredients

• blackberries
• equal weight of sugar

Method

1. 1

   Heat the berries to the boiling point, mash, and strain through a flannel bag.

2. 2

   Add an equal weight of sugar to the juice, and boil briskly for twenty-five minutes.

3. 3

   Pour into glasses while hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 105. The excerpt below is the record exactly as published.

blackberries, two quarts of nice cooked apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes. Raspberry or loganberry jam. In making raspberry jam, if two-thirds red raspberries and one-third currants are used the jam will be better, as the berries alone do not contain enough acid. Loganberries are sufficiently acid. Mash the fruit well, and boil it for twenty minutes. Weigh, and to every pound of fruit use three-quarters of a pound of sugar. Boil until when some is placed on a saucer no juice will gather around it. Put in small jars or glasses, in the same manner as jelly. Canned strawberries. Wash well before hulling. Weigh, and to each pound of berries add one-quarter pound of cane sugar. Boil for fifteen min- utes. Put in pint jars and seal while hot. Apple jelly. Take ripe Belleflower, or other fine-flavored cooking apples. Cut in quarters and remove the cores. Drop in water as fast as cut, to prevent them from turning black. Add a little lemon juice to the water. When all are ready drain off the water, and put the apples in a copper preserving kettle. Pour a little water over them and cook until soft, then strain through a flannel bag. Boil the juice with an equal weight of sugar, until it jells, and pour while hot into jelly glasses. Blackberry jelly. Heat the berries to the boiling point, mash, and strain through a flannel bag. Add an equal weight of sugar

Cook this with the app: pantry check, scaling, and the assistant.