Homemade blackberry and elderberry jelly
Time
Preparation time: 30 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 15 min.
During the autumn walk in the woods and meadows you will find in many places blackberry bushes and elder trees. It's fun, sometimes a few glasses jelly to cook. You feel like a squirrel that has taken care of the winter.
The jelly consists mainly of blackberries, I take 6 to 8 elderberry umbels to it. This fits good tasting, it also helps with gelling.
If you pick the blackberries, there are still a few greens to be found. There is a lot of pectin in it. Through the pectin, the cooked berries gel.
At home, the berries are washed and weighed. The elderberries are plucked with a fork from the umbel.
ingredients
- 750 g blackberries
- 6 umbels of elderberries
- 1/4 l of water
- 125 g of sugar
preparation
- Boil the berries in a saucepan with the water, switch to very small and simmer gently for three-quarters of an hour. Always press with the wooden spoon and stir.
- Now put a cheesecloth (see recent tip of Varicen: rinse cloth after washing with clear water) twice in a sieve. This sieve comes on a larger pot. You can go through the berry juice without poking. If you push, the jelly becomes cloudy - if you want to be clear, wait patiently until it has gone through.
- The berries can now be disposed of.
- Only now the juice is mixed with the sugar and boiled. The juice is reduced by cooking and gelled. You dip a wooden spoon into it and hold it a little obliquely. When the drop becomes viscous, everything is o. K. with the jelly. If the gelling process has not started yet, continue to simmer. The initial volume is about half a liter left, enough for two jam jars.
- Carefully, the jelly is filled into the boiling hot rinsed screw jars. At the relatively small amount you do not have to cook anything - in two weeks the jelly is eaten!
