Barberry-apple Jelly
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g barberries
- 500 ml apple juice, all-natural, amount may vary slightly
- 500 g preservin suar, 2: 1
- 1 pinch (s) cinnamon, possibly also up to 0.5 teaspoon
Print Recipe
Pin Recipe Instructions
- First place a small saucer in the freezer compartment. Then wash the barberries, pluck from the stems, sort and simmer gently, covered with a little apple juice, for about 5 minutes. Then strain the barberries through a fine sieve to get barberry juice and pulp. Attention: The kernels are quite thin, so really use a fine sieve!
- Fill up the barberry juice with the apple juice to 750 ml and cook to jelly with the preserving sugar and a little cinnamon (can also be left out or replaced with a little vanilla) according to the instructions on the package, do not forget the jelly sample. Use the chilled plate for this, you can see very quickly whether the jelly is ready. If the gelation test is successful, fill it immediately into boiled twist-off glasses (e.g. 4 pieces of 210 ml each).
- The result is a sour, fruity jelly with a wonderful light red color that not only tastes good on a fresh roll, but also goes well with a little apple juice as a fruit sauce for crepes, semolina pudding, baked apples, vanilla ice cream or the like.
- Tip:
- Barberries are the fruits of the common barberry (Berberis vulgaris) that ripen in autumn, which is also called sour thorn or vinegar berries, because they are really quite sour, but still very tasty and healthy!
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