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Put the blackberries in an enamelled saucepan with a
little water at the bottom, and let them stew gently till they yield up
their juice, or they can be placed in a jar in the oven. They can now be
strained through a hair sieve, but, still better, they can be squeezed dry
in a tamis cloth. This juice should now be sweetened, and it can be made
into jelly in two ways, both of which are perfectly lawful in vegetarian
cookery. The juice, like red currant juice, can be boiled with a large
quantity of white sugar till the jelly sets of its own accord; in this case
we should require one pound of sugar to every pint of juice, and the result
would be a blackberry jelly like red currant jelly, more like a preservethan the jelly we are accustomed to eat at dinner alone.
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