Barberry-Apple Jelly

Ingredients for 1 servings:

• 600 g barberries
• 500 ml apple juice, natural, quantity may vary slightly
• 500 g gelling sugar, 2:1
• 1 pinch(s) cinnamon, if necessary up to 0.5 tsp

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

First, place a small saucer in the freezer compartment. Wash the barberries, remove the stems, sort them, cover with a little apple juice and simmer gently for about 5 minutes. Then press the barberries through a fine sieve to obtain the barberry juice and pulp. Caution: The seeds are quite thin, so be sure to use a fine sieve! Make up the barberry juice with the apple juice to 750 ml and cook into jelly according to the package instructions with the gelling sugar and a little cinnamon (you can also omit it or replace it with a little vanilla). Don’t forget to test the setting. Use the chilled saucer for this; you can quickly see whether the jelly is ready. If the setting test is successful, immediately fill into boiled twist-off jars (e.g. 4 x 210 ml). The result is a tart, fruity jelly with a wonderful bright red color that not only tastes great on a fresh roll, but warmed with a little apple juice, it also goes well as a fruit sauce for crêpes, semolina pudding, baked apples, vanilla ice cream, etc. Tip: Barberries are the autumn-ripening fruits of the common barberry (Berberis vulgaris), which are also aptly called sour berries or sour berries because they are quite sour, yet still very tasty and healthy!