Blackberry chokeberry jelly recipe ingredients:
- 1.3 lb (600 g) chokeberries (or aronia)
- 1.8 lb (800 g) blackberries
- 1.1 lb (500 g) sugar
- 1 pouch liquid fruit pectin
Wash and clean chokeberries and blackberries and cook them for 10 minutes to boil in medium heath.
Add sugar in fruits and cook for about 15 minutes more to melt (stir occasionally).
Remove the foam from the surface with spoon, add pectin in jam and cook for 5 minutes more.
Pour hot jam in warm clean jars, seal them and turn them up side down for 5 minutes (to vacuum themselves).