Aronia jelly with a hint of thyme

Ingredients for 1 servings:

• 1 kg aronia berries, washed and stemmed
• 1 liter of juice, e.g. apple-pear juice, cloudy, alternatively water
• 1 pack of Gelfix 3:1
• 350 g sugar
• 1 sprig(s) of thyme
• e.g. vanilla sugar
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

from berries

Bring the berries and juice to a simmer in a large pot and cook for about 20 minutes until soft. Mash the berries with a masher or use an immersion blender. Add the thyme sprig. Then let cool for about an hour. Strain the mixture through a sieve or use a food mill and season to taste with lemon juice and/or vanilla, if desired. Use the Gelfix according to the package instructions. Use one sachet for 900 ml of liquid and 350 g of sugar. Boil the mixture at a rolling boil for at least three minutes, then fill screw-top jars and, after screwing the lids shut, turn them upside down for five minutes. Makes 4-5 jars. Notes: Aronia berries are ripe when the berries are completely dark inside and the stems turn reddish. This is from the end of August to mid-September. Be careful when preparing them, as aronia berries stain very strongly. The leftover berries (pomace) can be used to make a liqueur. Or put it in a freezer bag, flatten it, then freeze and use it in a smoothie.