Bramble Jelly

[Susiebelle]

I usually make bramble jelly every year but ran out of time this year so froze black berries to make later - now seams a good time, what else do you do on such a grey day/
I usually add Cassis to give a bit of umph, but this does effect the setting quality, must be honest and say I am not too measured in adding just give it a good slurp. It usually turns out OK but needs a lot of attention to check setting probability. Has any one any thoughts on the ins and outs of adding alcohol to jams and chutney - are there any golden rules?

[Susiebelle]

[jennym]

When adding spirits to jams/jellies, the golden rules I use are:
Cook the fruit first, and cook it longer than normal to get it thicker.
Weigh it after this, and then add your sugar - same weight for jam, 75-80% for jelly.
Work out how many jars you will get from the total weight and measure out your spirit in advance into a container. I allow 25ml per 454g jar.
Cook your jam/jelly, pour into the jars.
Individually, using a measure, add the spirit to each jar, stir and lid it straight away. You can give the jam a good shake after about 15 minutes to make sure it's incorporated, while it's still hot and not properly set, but you can't shake jelly at all so only stir this in whilst adding.

[silverbirch]

I only ever add the alcohol after it's reached a setting point, stirring in about a teaspoon full or so per jar before I put the lids on.

So far, whisky in honey marmelade, and gin in sloe jelly (I use the sloes after they've soaked in the gin for six weeks anyway.)

[Susiebelle]

Sorry it's taken so long to acknowledge my system really is still playing up - the little man that came to fix it has not succeeded, will plod on with BT customer service line in India, need a stiff drink first ;D.
But thanks I have been doing it all wrong by adding to the saucepan when cooking I shall pour into the jars this time, have't decided whether to shake or stir have to have another stiff drink to help the decision process