Raspberry and Blackberry Jelly

Summary

Ingredients

• 700 g raspberries, fresh or frozen
• 700 g blackberries, fresh or frozen
• 1 kg preserving sugar : , approx. (The exact amount depends on the juice obtained)

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Instructions

1. Wash the blackberries and bring to the boil with the raspberries in a large saucepan (with a lid). The blackberries should simmer a little soft. Pass the boiled berries including juice through a hair sieve and collect the resulting juice in a large bowl and weigh it. The resulting amount depends on the juice content of the berries.
2. Put the weighed, still hot juice with the same amount of preserving sugar in a large saucepan - be careful! Choose a pot large enough as the jelly rises very quickly. Let the juice-sugar mixture boil for approx. 4 minutes, carry out a gelling test, H. Put a drop of jelly on a plate and check if it has already gelled. Immediately pour jelly hot into screw-top jars, close and place on the lid for 5 minutes.
3. Annotation:
4. I don`t use 2: 1 or 3: 1 preserving sugar because it contains preservatives. The normal preserving sugar 1: 1 naturally conserves due to its sugar content.
5. Passing the berries can splash a bit, so you better put on an old T-shirt!
6. I always use the raspberry-blackberry jelly for my fruity raspberry cake