Deliciously Unique Blackberry and Mangelwurzel Jelly Recipe to Try

How an old-fashioned root vegetable became my favourite preserve of the summer ...

Some recipes arrive with months of planning. Others arrive in the hands of a neighbour carrying a rather extraordinary vegetable. When I was given mangelwurzels ahead of village Mangelwurzel celebrations, I'll admit I wasn't entirely sure where to begin. Most people know them as livestock feed, not something destined for toast or afternoon tea.

But curiosity has always been my favourite ingredient.

The first surprise came when I paired them with fresh blackberries. As the fruit simmered away, the kitchen filled with an aroma somewhere between hedgerow jam and summer pudding, while the juice transformed into the most extraordinary ruby colour.

Before adding the sugar, I couldn't resist stealing away a little of the liquid to experiment with. (That little act of kitchen curiosity became my Blackberry, Mangelwurzel & Hibiscus Spritz—but more on that later.)

The rest became this beautiful jelly. It has all the brightness of blackberry jelly, but with a gentle earthy depth from the mangelwurzel that somehow makes the fruit taste even more like itself. It's delicious spread over warm toast, paired with cheeses, or served alongside roast meats.

Sometimes the most unexpected ingredients become the ones you can't wait to cook with again.

Blackberry & Mangelwurzel Jelly - The Recipe

Makes: approximately 3–4 small jars

Ingredients

The Blackberry & Mangelwurzel base liquid

• 500g blackberries

• 500g mangelwurzel, peeled and diced

• 250ml water

1. Peel and dice the mangelwurzel.

   
   

2. Add it to a pan with the blackberries and 250ml water.

   
   

3. Simmer gently for around 30–40 minutes, stirring occasionally, until the mangelwurzel was tender and the blackberries had completely broken down.

   
   

4. Strain through a jelly bag or muslin without squeezing if making a clear jelly.

Making the jelly

Blackberry & Mangelwurzel Liquid

Granulated Sugar

Half a lemon

I got 300mls of fluid from the strained blackberries and mangelwurzels, to which you would add 300g granulated sugar. You may get more or less, so you will need to weigh your finished strained amount of fluid and add the same grams in granulated sugar.

(Use your final measurements here.)

Method

1. Prepare and sterilise your jars. Place a plate in the freezer.

   
   

2. Gently heat the blackberry and mangelwurzel juice.

   
   

3. Stir in the sugar until completely dissolved.

   
   

4. Bring to a rolling boil until setting point is reached. this should happen in about 10 minutes from reaching the rolling bowl.

   
   

5. Remove the plate from the freezer, and a small spoon of the jelly onto the plate, if it is starting to wrinkle when you push the spoon through it, it is ready to pour into the jars.

   
   

6. Pour into warm sterilised jars and seal immediately.

   
   

How I'd Serve It ...

Warm a whole mini goat's cheese in the oven until just beginning to soften. Sandwich it between two crisp water crackers and spoon over generous dollops of Blackberry & Mangelwurzel Jelly. Finish with fresh blackberries and a sprig of rosemary for a simple lunch, starter or cheeseboard centrepiece.

Other ideas ...

• Toast with salted butter

• Warm scones

• A Somerset cheeseboard

• Glazed over sausages

• Added to gravy

• Served with roast duck

Jo's Kitchen Notes

If you're making this recipe, you may want to reserve around 100ml of the juice before adding the sugar (remember to reduce the amount of sugar to make the jelly if you do this). Trust me. It becomes one of the prettiest summer drinks I've ever made…

👉 Blackberry, Mangelwurzel & Hibiscus Spritz

Refreshing Blackberry Mangelwurzel and Hibiscus Spritz Recipe for Summer

Jo x