Jostaberry and Cassis Jelly
Jostaberry and Cassis jelly is a recipe featuring fresh ingredients from the jelly category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g red jostaberries
- 500 g black jostaberries
- 100 ml Cassis
- 500 g gelatin sugar (2:1)
Instructions
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1.
Wash the jostaberries, strip them from their stems and place in a pot. Press down, pour in 300 ml water, bring to a boil, then cover and simmer for 10 minutes. Line a sieve with fresh muslin cloth and hang over a bowl. Pour the berries through the sieve and let drain overnight. Then squeeze out all remaining juice.
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2.
Mix the extracted juice with Cassis, top up with water to 1 liter, and pour back into the pot. Stir in the gelatin sugar. Bring to a vigorous boil while stirring, then simmer for 4 minutes until it gels.
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3.
Fill the jelly into preheated jars immediately, seal them, place on their lids, and let cool for about 10 minutes before turning upside down to finish cooling. Store in a cool, dark place.
