Three Berries – Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ liter juice from raspberries, blackberries, currants, fresh or frozen
- 2 points preserving sugar, : 1
- 1 vanilla pod, the pulp it
- little water
Print Recipe
Pin Recipe Instructions
- If necessary, brush the juice through a hair sieve so that even the smallest grains are caught.
- Pour 1.5 liters of cold juice into a tall saucepan.
- Sprinkle 2 packets of preserving sugar 2: 1 into the cold fruit juice and mix in the vanilla pulp. Let the juice stand for about 30 minutes so that the sugar can swell.
- Bring to the boil for at least 7 minutes while stirring continuously and pour hot into clean, rinsed screw-top jars, close the lids immediately, first place them upside down on a kitchen towel so that the jars draw vacuum. After a few minutes, the glasses can be turned over again.
- To guarantee a clean filling, I use a jam funnel! The amount of juice makes approx. 8 glasses of 200 ml each.
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