Forest fruit jelly
Prepare for the cold season and surprise your loved ones at Christmas with a special gift from the kitchen: Homemade forest fruit jelly! Whether in autumn or winter, the fruity quartet of raspberries, blackberries, blueberries, and currants comes together in no time to create a delicious low-sugar forest fruit jelly – perfect as a vegan fruit spread for connoisseurs. This versatile forest fruit jelly brings a fine balance of sweetness and fruitiness to your dishes. For breakfast, it tastes wonderful on fresh white bread, rolls, or croissants. It's also a delight as a topping on pancakes, waffles, or crêpes! A spoonful in yogurt, quark, or skyr provides a natural fruity flavor. Forest fruit jelly also goes excellently with a cheese board – whether with mild Camembert, creamy Brie, or mature Gouda, it creates a wonderful taste experience. Even in sauces for game dishes like venison or roe deer, it introduces a special fruity note that perfectly complements the aroma of the meat. Start preserving forest fruits now and create a gift that will please every palate!
Instructions
- Let the frozen berries thaw.
- Halve the vanilla bean. Put the red grape juice, thawed forest fruits, and halved vanilla bean into a tall saucepan and bring to a boil briefly. Then simmer over medium heat for 10 minutes.
- Let cool briefly and carefully purée with a hand blender. Pour through a fine sieve into a large bowl.
- Return the strained berry liquid, gelling sugar 2:1, and 1 teaspoon of coconut oil to the saucepan and bring to a boil again. Simmer over medium heat for 12 minutes.
- Do a setting test: For the setting test, take a small spoonful of the hot jelly and let it drip onto a cold plate. Wait briefly, then push your finger or a spoon through the drop. If it sets and wrinkles, the jelly is ready. If not, cook it a little longer and test again.
- Fill the forest fruit jelly into 3-4 hot, rinsed screw-top jars, seal them, and let them cool down.