BLACKBERRY JELLY.

Ideal served with fresh blackberries and clotted cream.

What you need:
2 punnets of blackberries
3 tspn crème de cassis
200 g caster sugar
4 leaves gelatine
2 pints of water

Method:
Place the gelatine leaves in a plastic container or bowl and add enough cold water to cover them.

Put the Blackberries in a liquidizer and pulse to a puree then force through a sieve into a
clean bowl and add the cassis.

Place the sugar and water in a pan over a low heat and stir until the sugar has dissolved.
By this time the gelatine leaves should be soft, so take them out of the water and squeeze them to remove any excess liquid then add them to the warm water and stir until they have dissolved. Remove from the heat and stir in the cassis and Blackberry puree.

Pour the mixture into glasses, stick them in the fridge, and after around 2 hours the jellies should be set. It's as simple as that.