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
- 1.2 kg blackberries
- 300 ml water
- 2 lemongrass stalks
- pear juice
- some vanilla flavor
- 1 packet citric acid (5 g)
- 500 g preservin suar (3: 1)
Print Recipe
Pin Recipe 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.
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