Blackberry Jelly

• 2 1/2 pounds wild blackberries
• 2 pounds preserving sugar (not all may be needed)

1. You will also need a jelly bag or a large muslin cloth and a colander.
2. Wash the brambles and put them in a heavy stock pot or jam pan with a little water - the residue from the washing will be enough. Bring them to the boil and simmer for about 20-25 minutes, until completely soft.
3. If you have a jelly bag, use it according to the instructions. Otherwise place a colander over a tall pot (you can use the same pot you cooked the brambles in, rinsed, while the brambles have been decanted to a bowl).
4. Pour the brambles into the bag or muslin cloth and leave to drip overnight.
5. The next day squeeze the bag with fruit pulp to maximise the yield and decant the juice to a measuring jug. For every 1l (4 cups) of the juice use 750g (3 1/2 cups) jam sugar.
6. Pour the juice and the sugar into the pot again and bring to a gentle simmer. Let it cook for about 30-40 minutes until the temperature reaches 105C/200F - or a blob dropped onto an ice cold plate sets to jam/jelly consistency.
7. While the jelly cooks, wash two jam sized jars, kilner or lidded, in hot water. Place them in an oven heated up to 120C240F and immediately switched off.
8. When the jelly is ready leave it to slightly cool down, about 10 minutes, and then carefully fill the jars. Close them tightly and leave for at least a few days to mature before eating.

wild blackberries, preserving sugar

Taken from food52.com/recipes/72722-blackberry-jelly (may not work)