Home-made red fruit jelly

Name: Home-made red fruit jelly
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 500 g mixed berries (e.g. strawberries, red and black currants, raspberries, blackberries and blueberries); 300 g Sour cherries; 3 TABLESPOONS Cornstarch Speisestärke; 1⁄4 l redcurrant or cherry nectar; 75 g Sugar; 1 Pack of vanilla sugar; 1 piece(s) Organic lemon peel; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

500 g mixed berries (e.g. strawberries, red and black currants, raspberries, blackberries and blueberries)
300 g Sour cherries
3 TABLESPOONS Cornstarch Speisestärke
1⁄4 l redcurrant or cherry nectar
75 g Sugar
1 Pack of vanilla sugar
1 piece(s) Organic lemon peel
7-10 Tbsp Cling film

Directions

1
Select all berries, i.e. sort out mouldy, crushed berries or those with brown spots. If necessary, wash carefully in standing water and dab dry with kitchen paper. Remove the stalk attachments and scrape the currants from the stalks with a fork. Wash the cherries, remove the stalks and pit them. Dab dry as well
2
Mix starch and 6 tablespoons of nectar until there are no more lumps. Boil up the remaining nectar, sugar, vanilla sugar and lemon peel in a large pot. Pour the mixed starch into the boiling nectar while stirring and simmer for 2-3 minutes at low heat. Continue stirring constantly
3
Add berries and cherries to the thickened nectar, fold in carefully and heat briefly together. If you like it a little mustier, let the groats simmer for a few minutes longer
4
Remove lemon peel. Pour the groats into a large bowl and let them cool down. Place cling film directly on the surface of the jelly so that no skin can form. Or spread the groats over four dessert glasses or deep plates