Blackberry – Pure Jelly
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ liter juice, blackberry juice (thawed or freshly juiced)
- 0.5 liter ½ lemon juice (thawed or freshly squeezed), without it it gets too sweet!
- 2 kg preserving sugar, (normal)
Print Recipe
Pin Recipe Instructions
- Bring the ingredients to the boil and let them cook properly for 5 minutes. Always stir the whole thing. Then remove from the heat and pour directly into the jam jars. Cover the filled jars with foil soaked in alcohol and seal them airtight with the screw cap. Finished.
- It is not possible to specify a portion as this depends on the size of the jam jars used.
- It is also difficult to give a time, because we always process and juice the blackberries when they are cheap to get. The cooled juice is then frozen. The jelly production takes place i. d. Usually only in November so that the finished jelly can be given away for Christmas. This also applies to the lemon juice.
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