Blackberry and Elderberry Jelly
Blackberry and Elderberry Jelly - This fruity breakfast spread has vibrant color
Healthy, because
Even smarter
Nutritional values
Anthocyanins are responsible for the beautiful color of this low-sugar jelly. These secondary plant substances, which are abundantly contained in the blackberries and elderberries, strengthen the immune system.
Do not boil the berries longer than necessary. The shorter they are heated, the more vitamin C is retained.
(Percentage of daily recommendation)
| Calorie | 25 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 25 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 lbs Blackberry
- 21 ozs Elderberry
- 18 ozs jam sugar (Pectin - 3:1 ratio)
- ½ lemon
Kitchen utensils
Preparation steps
Rinse the blackberries and drain well.
Rinse elderberries, drain well and pluck from the stems.
Put all the berries in a pot and add 1/2 cup water.
Cover pot and slowly bring mixture to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally.
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.
Measure out 5 cups of the berry juice. Combine juice and jelling sugar in a pot and bring to a boil, stirring constantly.
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.
Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To store longer, process jars according to manufacturer's instructions.
