Imagine a warm summer day spent in the countryside, picking ripe hollerbluten berries under the clear blue sky. These delicate, sweet berries make the most delightful jelly that is perfect for spreading on toast or serving alongside a creamy cheese board. In this recipe, we’ll guide you through the simple process of turning these exquisite berries into a delicious homemade hollerblutengelee.
Hollerblutengelee
Ingredients:
– 4 cups hollerbluten berries
– 2 cups granulated sugar
– 1 lemon, juiced
– 1 packet of powdered pectin
Instructions:
1. Rinse the hollerbluten berries under cold water and remove any stems or leaves.
2. Place the berries in a large saucepan and crush them gently with a potato masher to release their juices.
3. Add the lemon juice to the saucepan with the berries. Lemon juice not only adds a touch of brightness to the jelly but also helps to enhance the natural pectin in the fruit.
4. Heat the mixture over medium heat, stirring frequently until it comes to a simmer. Let it cook for about 10 minutes, allowing the berries to soften and release their flavors.
5. Once the berries have cooked down, strain the mixture through a fine-mesh sieve or cheesecloth to separate the juice from the pulp. You can gently press down on the solids to extract as much liquid as possible.
6. Measure the extracted juice – you should have around 2 cups. If needed, adjust the quantity by adding water or boiling down a bit more to reach that amount.
7. Return the strained juice to a clean saucepan and add the sugar, stirring until it dissolves completely. Bring the mixture to a boil over medium-high heat.
8. In a separate small bowl, mix the powdered pectin with a bit of water to create a slurry. Add this slurry to the boiling juice and sugar mixture, stirring continuously.
9. Allow the mixture to boil vigorously for 1-2 minutes, stirring constantly to prevent scorching.
10. After the jelly has reached the desired consistency, remove the saucepan from the heat. To test if it’s ready, you can perform a wrinkle test by placing a small amount of the jelly on a chilled plate. If it wrinkles when you push it with your finger, it’s done.
11. Carefully ladle the hot hollerblutengelee into sterilized jars, leaving a bit of headspace at the top. Wipe the rims clean, then seal the jars with lids and bands.
12. Allow the jars to cool at room temperature before transferring them to the refrigerator. The jelly will continue to thicken as it cools.
Enjoy your homemade hollerblutengelee on freshly baked bread, scones, or as a delightful accompaniment to your favorite cheese and charcuterie board. This delightful jelly captures the essence of summer with every sweet and tangy bite. It’s a pantry staple that will bring a burst of flavor to your meals all year round.
