Blackberry-Physalis Jelly

Ingredients for 1 servings:

• 600 g blackberries
• 100 g physalis
• 150 g sugar
• 100 ml orange juice
• 2 sprig(s) verbena (orange verbena), if possible
• 2 packs of agar-agar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

for approx. 2 jam jars

Mix the blackberries and physalis with the orange juice and sugar, then mash lightly to burst the fruit and release the juice. Bring to a boil with the verbena to dissolve the sugar. Let it cool, then strain through a sieve or a food mill to separate the pulp. Mix the agar-agar with some of the cooled liquid (important!), breaking up any lumps. Mix the cooled, strained liquid with the stirred agar-agar, bring to a boil, and then simmer for at least 2 minutes. Pour into clean, hot, rinsed jam jars. Makes about 2 jars. Tip: The mixture that remains in the sieve can be spread thinly onto a baking sheet or plate (line with baking paper if necessary) and dried in the oven on the middle rack at 40°C (top/bottom heat) for about 5-6 hours. Leave the door slightly ajar (weigh a wooden spoon or similar in the door). Turn the flatbread halfway through cooking if necessary. Great as a snack or as an addition to fruit tea.