'VEG: simple, stylish and seasonal vegetarian cooking' by Catherine Mason

Bramble Jelly

Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
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This is such a delicious preserve it's worth getting lacerations for, as you surely will if you pick wild blackberries. Although cultivated berries may yield more juice, I'm not convinced their flavour is as good. The quantities given are modest, but if you're made of stern enough stuff and have the tenacity to keep picking, the recipe can be bulked up easily.

The jelly is nice on its own, just with toast or croissants, and is an essential ingredient in English apple and blackberry pancake topping (page 174, VEG). It also makes a good flavouring for sorbets, ice cream or just plain Greek yogurt.

1 kg (2 lb) wild blackberries
juice of 1 lemon
230 ml (8 fl oz) water
sugar (to calculate the amount see below)

Wash the fruit thoroughly, then put it in a large, heavy-based pan, preferably stainless steel, with the lemon juice and water. Bring it to the boil, then cover and simmer gently until the fruit is tender (about 30 minutes). Mash (or briefly food process) the cooked berries, then strain and collect the juice through a jelly bag (or sieve lined with muslin) allowing it to finish dripping naturally. Don't squeeze the muslin or the jelly will be cloudy.

After straining, measure the juice and calculate the sugar, allowing 60 g sugar per 100 ml juice (12 oz sugar per 20 fl oz juice). Return the juice to a clean pan, bring it to the boil then add the sugar, stirring until it is dissolved. Boil rapidly until setting point is reached (about 10 minutes).

To test for a good set, have ready a small plate chilling in the freezer. Spoon a teaspoon or less of jelly onto the cold plate, and tilt the plate so it spreads as much as possible. Leave to cool for about 30-40 seconds, then push your finger across the surface of the jelly. If it wrinkles then it's ready. If it's still completely liquid with no trace of wrinkling, cook it for a few minutes longer and try again.

Skim off any froth using a slotted spoon, then pour into pre-warmed sterilized jars (see below) and seal immediately. If you plan to keep the jelly for any length of time, make sure to fill the jars right to the top - the less air space, the less likelihood of bacteria or moulds breeding. For the same reason, it's a good idea to put the lids on while the jelly is still very hot.

To sterilize jars

Put clean, dry jars in a moderate oven for at least 10 minutes. I generally sterilize the lids using babies' bottle-sterilizing liquid.