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This jelly is sweet and wobbly, as a jelly should be, but I like to eat it as a savory dessert with a thick piece of crumbly English cheese.
1 kg blackberries
4 bay leaves, washed and torn
Preserving jam sugar
Makes approximately 1 kg
Carefully wash the blackberries and apples. Place all the fruit and bay leaves into a preserving pan with 600ml/1 pint water and cook over a low heat gently for about 30 minutes until soft and very mushy.
Strain the pulp through a nylon sieve set over a bowl. Measure the resulting liquid and return it to the pan, adding 500g of sugar for each 500ml of liquor.
Stir over a low heat until the sugar has dissolved, bring the mixture to the boil and then reduce to a simmer, stirring regularly for 40-60 minutes. Check the bubbling mixture is ready by drawing a wooden spoon across the bottom of the preserving pan leaving a clean line.
As soon as it is ready, pour the hot jelly into sterlised small jars, cover with waxed discs and seal. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.
Alternatively pour the mixture into a greased mold that can be turned out for presentation. Best served with a few sliced of Kirkhams Lancashire cheese or cold, sliced roast beef.