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 preserve than the jelly we are accustomed to eat at dinner alone.

For instance, no one would care to eat a quantity of red currant jelly like we should ordinary orange or lemon jelly--it would be too sickly; consequently we will take a pint or a quart of our blackberry juice only and sufficient sugar to make it agreeably sweet without being sickly.

We will boil this in a saucepan and add a tablespoonful of corn-flour mixed with a little cold juice to every pint to make the juice thick.

This can be now poured into a mould or plain round basin; we will suppose the latter.

When the jelly has got quite cold we can turn it out on to a dish, say a silver dish, with a piece of white ornamental paper at the bottom.