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Blackberry jelly with Calvados

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Ingredients for 1 servings:

  • 2 kg blackberries, fresh
  • 1 kg gelling sugar 2:1
  • 1 sachet of citric acid
  • 1 tbsp lemon juice
  • 2 shots of Calvados

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

simple, makes about 6 glasses

Let the thoroughly rinsed blackberries soak overnight in a large pot with half of the gelling sugar. Now blend everything thoroughly with a hand blender and add the remaining gelling sugar, citric acid, and lemon juice. Boil everything together for about 5 minutes, then add the Calvados to taste. Then pour into well-rinsed jars, seal, and let cool.

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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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