Blackberry Jelly with Lemongrass

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	1 hr
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Sort and wash the blackberries. Cook in a saucepan with 300 ml water for 4 - 6 minutes. Then use a sieve to separate the juice. Or line a sieve with a clean tea towel, add the fruit mixture and squeeze it out.
Wash the lemongrass, remove the hard parts of the stems and chop very finely. Fill up the blackberry juice with the pear juice to 1250 ml (see instructions on the pack for the preserving sugar) and mix with lemongrass, vanilla flavor, lemon juice and preserving sugar in a large saucepan; the blackberry juice must have cooled down for this.
Bring the fruit mixture to the boil and let it simmer for 4 minutes, stirring constantly. Pour the jelly into jars rinsed with hot water and close tightly. Let it set in a cool and dark place.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.