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Berry jelly

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Ingredients for 1 servings:

  • 1 kg currants, red
  • 500 g blueberries
  • 500 g blackberries
  • 500 g gelling sugar, 3:1
  • 200 g cane sugar, or as required
  • 1 lemon(s), unsprayed, juice and grated zest
  • 1 sprig(s) mint, fresh

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Jelly made from currants, blueberries and blackberries

Wash and dry the berries, and desteal the currants. Juice the berries, then run the pulp through the juicer twice more (after the second run, the juice will be almost solid). Bring all ingredients (except the cane sugar) to a boil and simmer for about 4-5 minutes, skimming off any foam and discarding the mint. Then add as much sugar as desired and pour into clean screw-top jars. Juicing multiple times maximizes the natural pectins in the fruit, resulting in a very firm jelly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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