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Blackberry red wine jelly

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Ingredients for 1 servings:

  • 650 ml juice, hot-pressed blackberry juice
  • 100 ml red wine, dry
  • 500 g gelling sugar, 1 : 2
  • 1 pack of citric acid
  • 1 vanilla pod(s), pulp and pod

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

Bring the blackberry juice to a boil with red wine, gelling sugar, citric acid, vanilla seeds, and vanilla pod. Boil gently for 3 or 4 minutes, depending on the instructions. Skim off any excess foam, discard the pod, and pour the jelly into hot, rinsed jars. Let stand upside down for 5 minutes, then flip them over again. I made this once when I didn’t have enough juice and used red wine to top it up. Since then, I’ve only used this recipe because it tastes simply delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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