Canning red jelly: This is how you preserve the berry compote

2025 Author: Leonars Benson | [email protected]. Last modified: 2025-01-23 11:21

The red fruit jelly is the classic dessert; almost everyone knows and loves it. With vanilla sauce, vanilla ice cream or waffles, the compote made from strawberries, raspberries, blackberries, cherries, blueberries and currants is a real culinary delight. For the insatiable lovers, preserving the red jelly is recommended.

How to can red jelly?

To make red jelly, you need mixed berries, cherries, vanilla pulp, lemon juice, sugar and cornstarch. Boil the fruit with the ingredients, thicken with cornstarch, fill the hot groats into sterilized jars and close them. Stored in a cool, dark place, it will last about four weeks.

Prepare and cook the red berry compote

For three half-liter jars you will need about three pounds of mixed berries and cherries, vanilla pulp, a little lemon juice, sugar and cornstarch as well as water or cherry juice. Sterilized jars, preferably with screw lids, should also be available. You can sterilize the glasses in boiling water or in the oven at 100 degrees for ten minutes.

1. First, clean your berries, i.e. remove the leaves, stems and seeds. Discard fruit that is damaged or already rotten.
2. It is best to wash the fruit in a pot of water.
3. Drain everything well in a colander.
4. Put the fruit with water or cherry juice in a large pot and bring everything to the boil with the vanilla, lemon juice and sugar. Let the compote cook for about three minutes.
5. Taste the red jelly.
6. Mix about 1 tablespoon of cornstarch with water or juice and mix it into the groats. The compote will thicken slightly immediately.
7. Take the pot off the stove and pour the hot groats into the jars.
8. Close the jars and place them on the lid. This creates a vacuum and the contents are preserved.
9. Let the jars cool down and then store them in a cool, dark place. The red fruit jelly lasts about four weeks in the jar.

You can also bind red groats with sago instead of cornstarch, which are small starch grains, usually made from potatoes. The sago is added to the liquid to be thickened and cooked for a quarter of an hour until the grains are soft and transparent. First the fruits can be added and heated briefly.