John Myers
Blackberry Jelly…
The perfect blackberry jelly… recipe with a picture and simple step-by-step instructions.
- 1 kl. Bucket Blackberries self-sought
- Preserving sugar 1: 1
- 1 Vanilla sugar
- 1 half a lemon Just the juice
- 4 cl Fruit schnapps
- Because the kernels are always so annoying to us in blackberry jams, I prefer to cook a “blackberry jelly” from the juice of the fruit. I obtain the precious juice in a pressure cooker under pressure with steam … so the berries do not come into contact with water.
- Pour 150 ml of water into the pressure cooker and place a closed bowl in it to catch the juice. Place a perforated bowl or sieve with the selected fruits over this bowl.
- Close the pot and bring it under pressure over high heat. Boil for about 10 minutes, then depressurise and open the pot according to the manufacturer’s instructions. Now all the juice of the blackberries is in the lower bowl and in the container of the fruit there are only the stones and waste.
- Measure the amount of juice and pour it into a large saucepan. Add the same amount of preserving sugar 1: 1, lemon juice and vanilla sugar and bring everything to the boil while stirring. Let it boil “bubbly” for about 4 minutes, make a gelling test (blackberries gel very well), stir in the fruit schnapps and pour the finished jelly into prepared glasses. Close with screw caps and apply labeled labels after cooling.
- We always enjoy enjoying blackberry jelly on buttered rolls … hmmmm !!
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