Blackberry and Blueberry Jelly

Preparation Time: 60 minutes
Cooking Time: 40 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 10

Jelly made from freshly picked blackberries and blueberries will fill us with vitamins and fresh energy.

Sort through the blueberries and blackberries and wash them thoroughly. Cut the lemon in half and squeeze out the juice. Place a larger pot on the stove, add the blueberries and blackberries, water, and the lemon juice.
Cover the pot and cook the berries over low heat for about 30 minutes until the fruit softens. Place a sieve lined with cheesecloth over a large bowl. Pour the berries into the sieve. Let it sit overnight to extract as much juice as possible from the blueberries and blackberries.
The next day, squeeze the remaining fruit in the cheesecloth once more and discard the leftovers. Measure the extracted juice and use 450 g of sugar for every 600 ml of juice. Pour the juice and sugar into a large double-bottomed pot and slowly bring to a boil while constantly stirring until all the sugar dissolves.
Boil vigorously until the jelly reaches a temperature of 105 degrees Celsius. Check the thickness by placing a small amount of jelly on a plate and waiting for about 3 minutes, then push it with your finger. If it wrinkles, it's ready.
Remove the pot from the heat and let the jelly cool for about 10 minutes. Then remove any foam and pour the jelly into preheated sterilized jars. Seal the jars tightly while still warm and wait for the contents to cool completely.
Store the sterilized jars in a dry and cool place. Serve the jelly to guests as a dessert accompaniment or as a spread when the occasion arises.

To ripe blackberries, you can add a few unripe ones to help the jelly set better.