Blackberry Champagne Jam

Ingredients

• 1.5 kg blackberries
• 200 ml champagne
• 100 ml clear apple juice
• 1 kg gelatin sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Rinse the blackberries, clean them and let them drain. Place them in a pot and mash. Bring to a boil with the champagne once.

2. 2.

   Pour through a fine‑tipped cloth-lined sieve, allow to cool slightly and squeeze out the liquid. Top up to 1 l with apple juice and return to the pot with sugar and lemon juice; bring back to a boil again.

3. 3.

   Boil for about 4 minutes while fizzing (do a gel test).

4. 4.

   Fill prepared jars with the jelly. Seal immediately and let cool.