Blackberry Elderberry Jellies
ifiGOURMET Provisions
40 jellies
15 minutes
15 hours
Confectionery
This recipe brings together Dreidoppel Elderberry Flavor Paste and DGF Pectin to create fruit jellies with bold flavor and a perfectly balanced texture. The elderberry paste adds a deep, slightly tart berry profile, while the pectin ensures a smooth, consistent set that’s firm yet tender. Together, they make it easy to achieve professional-quality results at home with clean flavor and a polished finish
Ingredients
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16 oz / 454 g Blackberry Preserves
1¾ C / 350 g Granulated Sugar
2 Tbsp / 15 g Pectin
¼ C / 80 g Glucose Sugar
1 Tbsp / 15 g Lemon Juice
As Needed for Coating Granulated Sugar
Directions
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Lightly grease or line an 8x8” pan with parchment paper. Set aside.
In a sauce pan , combine the blackberry preserves and glucose syrup. Heat over medium, stirring occasionally, until smooth and loosened.
In a small bowl, whisk together the pectin and ½ C / 100 g of the sugar. This helps prevent clumping.
Bring the fruit mixture to a gentle simmer. Slowly whisk in the pectin-sugar mixture, stirring constantly until fully incorporated.
Gradually add the remaining 1 ¼ C / 250 g sugar in 2-3 additions, stirring well after each addition until dissolved.
Bring the mixture to a steady boil and cook, stirring frequently, until it reaches 233°F / 112°C. *
Remove from heat and immediately stir in the lemon juice. Pour in the prepared pan and spread evenly.
Let jellies set at room temperature for 2-3 hours, or until firm.**
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Turn out onto a surface lightly coated with sugar.
Cut into squares and toss in granulated sugar to coat.