blackberry jelly
(Peterson's Magazine, published by C.J. Peterson, 1865)
Ingredients:
Instructions:
(Peterson's Magazine, published by C.J. Peterson, 1865)
Ingredients:
blackberries
14 oz. sugar / pt. of juice
thin tissue-paper dipped in brandy
brown paper
Instructions:
Gather the fruit when perfectly ripe, in very dry weather. Put the blackberries into a jar, and place the jar in hot water, keeping it boiling until the juice is extracted from the fruit. Pass it through a fine sieve or jelly-bag without much pressure. For every pint of juice add fourteen ounces of sugar, and boil in a clean preserving-pan about five-and-twenty minutes, carefully taking off the scum us it rises to the surface. Place it hot in small jars and cover it down with thin tissue-paper dipped in brandy, and brown paper over it. Keep it in a cool, dry place.