Berry jelly
Description
This year we had a very abundant blueberry harvest, so I had to find a worthy use for them, and that's how I found this excellent recipe for making berry jelly. I'd probably call it something else, say, jam, but in all sources it's referred to as jelly, so we'll stick to that name. The preparation method is very simple, and we won't be using gelatin or any other thickeners here. You can make it from absolutely any berries—blackcurrants, raspberries, blackberries, and so on—whatever you have on hand, so to speak. The main difference between this jelly and regular jam is that it truly turns out very thick and jelly-like, making it perfect for cakes and pies. Now I'll be happy to show you how to easily and simply make this wonderful berry jelly at home.
Instructions
- 1
Step 1
First of all, we need to carefully sort the berries, removing any debris, and rinse them under cold water.
- 2
Step 2
Place the berries in a deep saucepan and cover with half of the sugar without mixing. Cover with a lid and let stand for two hours—we need the berries to release their juice.
- 3
Step 3
Now place the pot on the stove, add the remaining sugar, and stir constantly. Bring to a boil over low heat and simmer for 5 minutes. Turn off the heat and wait until the mixture cools completely. Then place it on low heat again, bring to a boil, and simmer for 5 minutes. Turn off the heat once more and wait for it to cool down. Now repeat the process one last time: bring to a boil, simmer for 5 minutes, then cool.
- 4
Step 4
Now our jelly is completely ready, we just need to pour it into jars and cover with lids.