Blackberry Jelly

Pastry recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Blackberry Jelly


    • Ambient fruit purée 100%: Blackberry - 125ml
    • Pectin NH - 3g
    • Caster sugar - 25g

    Heat the blackberry puree. Mix the pectin with caster sugar.
    When the puree is simmering, sprinkle the pectin and caster sugar over the mixture stirring gently.
    Cook at 104°C about 5 min stirring constantly. Serve with ice cream, cream cheese, homemade waffles...

    Suggestion: blackberry puree can be replaced by raspberry puree in the same proportions.

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