EatSmarter exclusive recipe

Blackberry and Elderberry Jellywith Lemon Juice

Blackberry and Elderberry Jelly - Blackberry and Elderberry Jelly - This fruity breakfast spread has vibrant color
25 kcal
Blackberry and Elderberry Jelly - This fruity breakfast spread has vibrant color

(0)

Difficulty:easy
Preparation:60 min
Ready in:360 min
Low-sugar
Low-fat
lactose-free
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories25 kcal(1%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates6 g(2%)
Added Sugar5 g(6%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For glasses

1050 gramsblackberries
450 gramselderberries
375 gramsJam sugar (3:1 ratio)
Lemons

Kitchen Utensils

1 Pot, 1 Pot, 1 Measuring cups, 1 Cutting board, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 2 Kitchen towels, 3 canning jars

Directions

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1 Rinse the blackberries and drain well.
2 Rinse elderberries, drain well and pluck from the stems.
3 Put all the berries in a pot and add 150 ml (approximately 1/2 cup) water.
4 Cover pot and slowly bring mixture to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally.
5 Line a fine sieve with a kitchen towel and set over another pot. Pour the berry mixture into the sieve and let drain for 5-6 hours.
6 Measure out 1.2 liters (approximately 5 cups) of the berry juice. Combine juice and jelling sugar in pot and bring to a boil,  stirring constantly.
7 Continue to boil juice mixture for 4-6 minutes, skimming off any foam from the surface as needed. Squeeze juice from lemon and stir 2 tablespoons juice into jelly. Cook for another 30 seconds.
8 Ladle into jars, cover with lids and refrigerate for up to 2 weeks. Tip: To store longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).    
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