Raspberry-blackberry jelly

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

traditional recipe, without preservatives in the gelling sugar

Wash the blackberries and bring to a boil with the raspberries in a large saucepan (with a lid). The blackberries should simmer until slightly soft. Strain the boiled berries, including their juice, through a fine sieve, collecting the resulting juice in a large bowl and weighing it; the amount depends on the juice content of the berries. Pour the weighed, still-hot juice into a large saucepan with the same amount of gelling sugar – careful! Choose a saucepan large enough, as the jelly rises very quickly. Let the juice-sugar mixture boil for about 4 minutes, then test for setting by placing a drop of jelly on a plate and checking whether it has set. Immediately pour the hot jelly into screw-top jars, seal, and leave the lid on for 5 minutes. Note: I don’t use 2:1 or 3:1 gelling sugar because it contains preservatives. Regular 1:1 gelling sugar naturally preserves the berries due to its sugar content. Straining the berries can cause some splashing, so it’s best to wear an old T-shirt! I always use the raspberry-blackberry jelly for my “Fruity Raspberry Cake” www.chefkoch.de/rezepte/3331171494602204/Fruchtiger-Himbeerkuchen.html