Blackberry jelly: a recipe for the winter without gelatin with photos and videos

Blackberries are valued for their rich composition and many useful properties, while the low calorie content of the product allows it to be used even in dietary nutrition. The fruiting period of the berries is relatively short, so many gardeners start ways to preserve them. One of the simple and affordable options are recipes for making blackberry jelly for the winter.

Where to start harvesting raw materials?

To get a delicious blackberry jelly, it is important to collect high-quality ripe berries. Fruit ripening occurs in August and early September. Regardless of which recipe is chosen, only fully ripe berries must be used for cooking.Blackberries differ in that unripe fruits do not have the ability to ripen after picking, so you should not expect taste from green berries.

Preparation is required before using blackberries as an ingredient. The main steps are as follows:

• remove debris in the form of leaves, twigs and insects;
• rinse under a gentle stream of water in a colander, as the berries are easily damaged by external influences;
• wait for excess moisture to drain;
• remove ponytails.

Leaves with tails are torn off by turning in a circular motion. Upon completion of work, it is required to conduct a control check and remove damaged berries.

Options for making blackberry jelly

Today there are a fairly large number of options for cooking blackberries, so everyone can choose the most suitable one. The main differences are in the proportions of sugar and berries.

Blackberry jelly for the winter - recipe without gelatin

This recipe will allow you to get a dessert, the consistency of which is a cross between jelly and traditional jam. For cooking, take the following ingredients:

• blackberry - 1 kg;
• berry leaves - 100 grams;
• sugar - 1 kg;
• citric acid - 5 grams;
• water - 0.5 liters.

Instead of citric acid, you can take ascorbic acid. Water with leaves is boiled for 20 minutes, after which sugar is added and brought to a boil, controlling the fact of complete dissolution of sugar. After that, pre-sorted and cooked blackberries are immersed in syrup, leaving them for 2 hours.After this time, the blackberries will completely give up their juices. Next, acid is added to the mixture and boiled for 10 minutes. Jam is poured into containers and rolled up with lids.

Seedless method

For this recipe, you first need to make blackberry juice. You can do this with a blender or juicer. The resulting juice is carefully filtered through gauze, excluding the seeds and the remaining pulp of the berries. The recipe requires the following ingredients:

• blackberry - 1 kg;
• sugar - 1 kg;
• water - 150 ml;
• citric acid - 5 grams.

Sugar is added to the juice and boiled for 30 minutes, while periodically removing the resulting foam. The fire should not be too strong, otherwise the mixture will start to burn and the dessert will have an unpleasant aftertaste.5 minutes before removing from heat, add citric acid. The degree of readiness of jelly can be determined in several ways:

• mixture volume decreased by 2 times;
• large bubbles began to form on the surface;
• foam is formed in small quantities and is localized only in the center;
• a spoon dipped into the liquid, when taken out, is covered with an even layer without dripping;
• a drop of dessert on a cold saucer does not spread and harden, but does not spread on the surface of the dish.

Ready-made jelly, without removing from the heat, is sequentially poured into jars and rolled up with metal lids. Jelly is considered to be well-prepared if the finished dessert has a glassy sheen on the surface, and its shade matches the color of the berries.

It is worth considering that for cooking it is better to choose dishes with a large bottom diameter and low sides, since the mixture in this case boils better and faster.Do not use enamelware with a too thin bottom for cooking, as this will cause the jelly to burn.

The easiest way to jelly

Blackberries are placed in a blender and brought to a homogeneous state. After that, granulated sugar is added in the amount of 1 kg per 1 kg of berries. For a less sweet dessert, you can add less sugar - 600 grams.

This grated mixture is laid out in containers and placed in the refrigerator. The jelly will resemble jam in consistency and immediately after preparation it can be eaten, used as an ingredient in the preparation of sweet dishes and pastries. The dessert has a limited shelf life, so it is not recommended to cook it in large quantities.

Recipe with whole berries

Whole berries are used as a garnish in this "cold" recipe.Such desserts are mainly prepared as festive treats for guests at special occasions. To do this, pure juice is obtained from blackberries, carefully cleaning it from seeds and pulp.

For 1 liter of juice, you need to prepare 800 grams of sugar, 15 grams of gelatin. Sugar is dissolved in juice and gelatin pre-soaked in water is added. The mixture is left for a while and the foam formed on its surface is removed. After that, the liquid is poured into small containers, whole blackberries are placed inside and put in the refrigerator for several hours to solidify.

For decoration choose whole berries without signs of damage. There is no limit on the number of fruits, so blackberries are optional.

From frozen blackberries

Frozen blackberry jelly is not inferior in quality and content of nutrients to fresh berries.For the recipe, the berries are thawed and placed in a blender. Next, sugar is added in a 1:1 ratio. It is worth considering that the berries are thawed only once, as repeated freezing leads to a loss in product quality.

Blackberry jelly with gelatin

You can use either frozen or fresh berries for this recipe. For cooking you will need:

• blackberries - 300 grams;
• water - 750 ml;
• gelatin - 20 grams;
• honey - 2 tsp

Add 100 ml of water and gelatin to a small saucepan. Prepared blackberries are placed in a blender and water is added. The mixture is thoroughly beaten until a homogeneous mass is obtained. Next, the process is as follows:

• gelatin is heated to 60 ^{C, that is, to a state close to boiling;}
• add bee product and mix thoroughly;
• slowly pour liquid from the blender;
• thoroughly mix the resulting mixture.

The semi-finished dessert is poured into containers, which are placed in a cool place for several hours to obtain a jelly consistency.

When cooking, the amount of gelatin or pectin is calculated so that 1 kg of berries accounts for 5 to 15 grams of the product. The greater the amount of gelling agent in the recipe, the more viscous in consistency the finished blackberry dessert will be. If there are no such ingredients at hand, then you can use agar-agar at the rate of 9 to 13 grams per 1 liter of juice.

Option without cooking

The option without cooking makes it possible to preserve all the value and usefulness of the blackberry composition.Often this method is called "raw", since it does not involve any heat treatment. The main requirement for berries is that they must be fully ripe and unspoiled, while it is permissible to use crushed fruits in the recipe.

The cooking recipe is as follows:

• 1 kg fresh blackberries;
• 1-1.5 kg of sugar depending on the desired sweetness of the finished dessert.

Blackberries are placed in a container and covered with sugar on top. Further, the mixture is thoroughly rubbed with a pusher and left to infuse for 12 hours in a cool room. After the final dissolution of granulated sugar, the berry mixture is well mixed, and then laid out in jars. Closing with plastic lids is acceptable if the blackberry dessert is planned to be eaten in the near future. For longer storage, jars are sterilized and after unfolding the jelly, they are closed with a metal lid.

How to store?

Store blanks in a dark, cool place. If the recipe involves a hot cooking method, then the container with the berry contents is turned upside down, placed on a flat surface and wrapped in a warm blanket. After the cans have completely cooled to room temperature, the containers are removed or another place intended for storing preserves.

Blackberry jelly under a plastic lid is stored in the refrigerator for no more than 4 months. The same shelf life is set for winter blanks after they are opened.

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