Blackberry-pear jelly with blackberry liqueur

Ingredients for 1 servings:

• 500 g blackberries
• 200 g pear(s)
• 200 ml pear juice
• 250 ml liqueur (blackberry liqueur)
• 500 g gelling sugar 2:1
• 1 bag(s) of citric acid, if needed

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Sort and wash the blackberries. Peel the pears, remove the cores, and dice them. Then add them to the berries and juice. Boil the berries and pears in a saucepan with 200 ml of pear juice until the berries are cooked through. This takes about 10 minutes. Now pour everything through a fine sieve. Measure the juice; you need 500 ml of berry juice. Let the juice cool and then pour it back into a large, wide saucepan, as it may overflow and bubble vigorously during cooking. Add 200 ml of blackberry liqueur, top up with the gelling sugar, and stir well. Boil briskly for 4 minutes. Skim off the foam with a slotted spoon. Test for settling by drizzling a little jelly onto a small plate. If it sets, it has set. If it doesn’t, boil everything for another 1-2 minutes, adding more citric acid if necessary. Now pour everything into prepared jars (i.e., boiled jars). Fill the jars to the brim and cover with foil (that’s what I always do), then tightly close the lids and turn them upside down for about 15 minutes. Turn the jars upside down and let the jelly cool. I made 3 jars of 300 ml each.