Blackberry jelly with secco pear

Ingredients for 1 servings:

• 550 g blackberries
• 125 ml pear juice
• 350 ml sparkling wine (Secco wine pear)
• 500 g gelling sugar 2:1
• 1 sachet of citric acid

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Fruity

Wash the blackberries, put them in a saucepan, add the pear juice, bring everything to the boil and juice, i.e. boil until the juice runs out (takes about 10 minutes). Then put them in a measuring jug and squeeze the berries a little. Weigh out the collected juice (mine made 400 ml). Pour it back into the saucepan and top up with the secco pear juice. Add the gelling sugar and citric acid, bring everything to the boil and simmer for about 4 minutes until bubbling. If necessary, do a set test. To do this, put a small amount on a small plate with a wooden spoon. If it sets immediately, it can be filled into jars. Pour the mixture into clean, boiled jars and close them immediately. I got 2 jars of 300 ml each plus one small 150 ml jar.