Blackberry-raspberry jelly with cassis

Ingredients for 1 servings:

• 700 g blackberries
• 700 g raspberries
• 200 ml pear juice
• 500 g gelling sugar 2:1
• ½ lemon(s), juice
• 50 ml blackcurrant

Instructions

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

Rinse the jam jars with hot water, including the lids, and dry in the microwave for about 2 minutes. In the meantime, wash and sort the berries. Place them in a large saucepan and bring to a boil while stirring. Simmer the berry mixture without sugar for about 10 minutes, until the berries have released their juice and have softened. Strain through a fine sieve. Squeeze the berry mixture and add all the berry juice and pear juice to about 750g. Add the gelling sugar in a 2:1 ratio and mix well. Bring everything to a boil over high heat, stirring until the mixture is bubbling vigorously. Only now begins the cooking time. Boil briskly for 4 minutes while stirring. For very sweet fruit, I recommend adding the juice of half a lemon. Finally, add the blackcurrant. Do a set test. Put 1 teaspoon of jam on a small porcelain plate; if it doesn’t set, cook for another 1-2 minutes. Fill the prepared jars to the brim with the hot mixture and immediately screw on the lids. Allow to cool and store, or enjoy immediately.