Blackberry Jelly

by Jenny Costa, founder of Rubies

This is my absolute favourite thing to have on sourdough toast... Curled up with a cup of tea on a cold winters afternoon = heaven 

Try it with coconut butter instead of cows butter for yummy twist!


  • 2 kg. blackberries
  • 450ml. water
  • Juice of 2 lemons
  • 1-1.5kg Sugar depending on juice collected (see below)
  • muslin cloth
  • big deep pan


1. Rinse and drain the berries and put them in a pan with the water and lemon juice.  

2. Simmer until the berries are soft.

3. Then pour all into a muslin cloth and leave to hang over a large bowl or pan over night. 

4. Weigh the extracted juice and put in a pan. 

5. Bring to the boil and stir in the sugar - allowing 500g of sugar to each 1/2 litre of  juice.  

6. Boil rapidly to setting point - stirring all the time.

7. Once setting point is reached, pour into clean, sterilised jars while its still hot.

8. Seal and Label!

Tips for sterilizing jam jars: put them in the dishwasher on a hot wash or clean well in hot soapy water then dry in a warm oven