BOTTLED BLACKBERRY JUICE
This recipe solves the problem of what to do with the avalanche of blackberries that we have at the end of every July. We don’t eat a lot of jam so this is perfect for us. In the 1970’s, my mother used to make a foamy mousse made out of jelly and evaporated milk. We have now got enough bottled blackberry juice to make over 100 portions. It is packed with vitamin C and the gelatine is apparently very good for bones and reduces osteoporosis.
Blackberries are now in full flow and although I’ve been making blackberry mousse every couple of days and blackberry jam, I thought it would be a good idea to find a way of making a blackberry syrup that could store and that could be mixed with whipped evaporated milk at a later stage. That way, we could summon up summer at any time in the future.
I prefer to remove the seeds from the blackberries and so use a stick blender to blitz up the blackberries and then pass them through a mouli-légumes. I then weigh the juice and calculate the quantities of sugar and glycerine based on this.
The basic quantities are 750g blackberry juice, 15g glycerine and 50g sugar. In percentage terms this amounts to 2% glycerine and 6.7% sugar.
These are the quantities for 750ml of blackberry juice and 330ml evaporated milk.
- 750ml blackberry juice
- 15g powdered gelatine
- 50g sugar
- 4 tablespoons water
- Run some very hot water in the sink and thoroughly clean the jars and lids.
- Leave to drain on a tea-towel while you prepare the syrup.
- Pour the blackberry juice into a saucepan and bring to the boil.
- Boil for 5 minutes or so.
- Meanwhile, combine the water, sugar and gelatine in a small saucepan.
- Gently heat through, stirring all the while until the gelatine has melted.
- Add a couple of ladlefuls of the hot juice mixture to the gelatine mixture and stir well.
- Pour the gelatine mix back into the juice pan and bring to the boil.
- Fill the jars with the juice.
- Close the jars firmly and place upside down for 30 minutes or so.
- Turn the right way up and leave to cool.
To make up the mousse, use 330ml evaporated milk for 750ml blackberry juice. Whisk the evaporated milk until thick and you can see trace on the surface. Combine the juice and milk and mix well. Put in the fridge to set overnight.