Blackberry jelly has a rich taste and aroma. Cooked without gelatin, a useful delicacy disappears from the storerooms “with a bang” in families where there are children. The billet is very similar to thick jam, but with a gelatinous consistency. I share a simple recipe.
Ingredients
- Blackberries - 1 kg
- Sugar - 1 kg
- Water - 500 ml
- Blackberry leaves - 100 g
- Citric acid - 5 g
Step-by-step cooking recipe
Pick the berries, remove the tails, rinse under running water and dry lightly.
Wash the blackberry leaves and boil in 500 ml of water for an hour.
Remove the leaves from boiling water, add sugar, stir and boil the syrup for 20 minutes.
Remove the syrup from the heat, add the prepared blackberries and let it brew for several hours. The berries should release enough juice.
Then bring the billet to a boil again, add citric acid and boil over low heat, stirring, for 10-15 minutes.
Pour boiling blackberry jelly jam into sterile small jars, seal tightly, turn upside down and cool. Store the workpiece in a cool, dark place.
