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 and drain them. Place in a pot and mash. Bring to a boil with the champagne once. Strain through a fine cloth-lined sieve, let cool slightly and press out well. Refill with apple juice to 1 l and return to the pot with sugar and lemon juice, then bring back to a boil. Simmer for about 4 minutes while bubbling (do a set test).

2. 2.

   Fill prepared jars with the jam. Seal immediately and allow to cool.