Summary

Ingredients

• 900 ml juice, (blackberry), from juiced berries, unsweetened, without seeds
• 100 ml balsamic vinegar, dark
• 500 g preservin suar 2: 1
• 2 sachets vanilla sugar to taste
• 1 tablespoon, leveled cocoa for baking, to taste

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Instructions

1. For this amount you need 6 to 8 medium-sized jam jars. If you have fresh blackberries, extract the juice from them and collect the juice. Pour some cold blackberry juice into a glass and stir in the cocoa powder until there are no more lumps. Cook the remaining ingredients in a large saucepan for several minutes while stirring. You should follow the instructions for the preserving sugar. Add the cocoa juice and briefly bring to the boil again. Fill immediately into previously boiled glasses and close. The jelly not only goes perfectly with breakfast rolls. We also use it to refine yoghurt, as a filling for cakes, with pancakes and as a sauce for rice pudding. Tip for use as a sauce with game or goat cheese: If you like to eat cranberries with (game) meat or cheese, I recommend trying the blackberry jelly there too. You can take the jelly just like that, or you can warm it up again in the pot and add a few sprigs of thyme for a few minutes and cook with it. Fish the twigs out again and serve warm as a sauce or let the jelly cool down again and set. This is also a wonderful dip with goat cheese or other spicy cheeses. And it goes without saying that this super easy-to-make jelly looks great as a souvenir or gift.