|Blackberries and wine|
Blackberry Chianti Jelly
1 Lbs of Blackberries
3/4 (180 ml) Cups of Red Wine
Sugar (1 Cup (213 g) of Sugar per 1 Cup (240 ml) of Strained Juice)
Weigh or measure blackberries. Rinse blackberries and place in a sauce pan. Add red wine (for each pound of blackberries add 3/4 (180 ml) cup of wine). Simmer until soft. Using an immersion blender or ricer or fork mash the blackberries.
|Mashing the blackberries|
Place in cheesecloth or in a tight weave strainer and strain overnight. Discard the seeds and pulp.
|Straining the blackberries|
Measure the strained liquid and place in a large saucepan. Add the sugar (see ratio above). Stir the mixture over low heat until the sugar is dissolved and then turn to medium high. Stir frequently until the mixture hits the setting point. (See note below). Remove the jelly from the heat and skim any foam off of the surface.
|Cooking the blackberry, red wine, and sugar mixture|
- I use a candy thermometer and the setting point has been reached at 220F/104C. This is somewhat deceiving because I have stopped when I thought the jelly point was reached and the jelly didn't set. I now have an additional step.
- I place a plate in the freezer and as the temperature approached 220F/104C, I take the plate out and place a small amount of the jelly on the plate. When it cools, I move it around on the plate and if there is no resistance the plate goes back in the freezer. When I think the setting point has been reached, I take the plate back out of the freezer. Again, I place a small amount of jelly on the plate. Once it cools, I push it with m finger, if it wrinkles, the jelly has reached the setting point. I think it is important to test the jelly before the setting point is reached so it is easier to tell the difference. (As you can tell from the plate below, I tested for the setting point multiple times before it was reached).
|I use a cold plate to determine if the mixture has reached the jelly stage|