Blackberry balsamic jelly with chocolate

Ingredients for 1 servings:

• 900 ml juice (blackberry), from juiced berries, unsweetened, without seeds
• 100 ml balsamic vinegar, dark
• 500 g gelling sugar 2:1
• 2 bags of vanilla sugar to taste
• 1 tbsp, levelled cocoa powder for baking, to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

sophisticated, yet super simple jelly that tastes delicious on a roll or as a sauce with game and cheese

For this amount, you’ll need 6 to 8 medium-sized jam jars. Juice fresh blackberries and reserve the juice. Pour some cold blackberry juice into a jar and stir in the cocoa powder until no lumps remain. Place the remaining ingredients in a large pot and boil gently for several minutes, stirring continuously. Follow the instructions for the gelling sugar. Add the cocoa juice and bring back to a boil briefly. Immediately pour into previously boiled jars and seal. This jelly isn’t just perfect with breakfast rolls; we also use it to enhance yogurt, as a cake filling, with pancakes, and as a sauce for rice pudding. Tip for using it as a sauce for game or goat cheese: If you like cranberries with (game) meat or cheese, I recommend trying the blackberry jelly for those as well. You can use the jelly as is, or reheat it in a saucepan and add a few sprigs of thyme and cook for a few minutes. Remove the sprigs and serve warm as a sauce, or let the jelly cool and set. It also makes a delicious dip for goat cheese or other spicy cheeses. And it goes without saying that this super easy-to-make jelly makes a great souvenir or gift.