Desserts - Sauces & Toppings

Recipe#494

Ice Cream Topping - Blackberry Jelly

Servings: YIELD: 100 Portions (3 1/4 Quarts)
Portions: 2 Tablespoons Each
Pan Size:
Temperature:

INGREDIENTS

2 1/2 qt. (6 lb 9 oz or 3-No. 2 1/2 cn or 3 1/4-2 lb jar) blackberry jelly
3 1/3 cups water, cold
1 1/2 tsp. juice, lemon

INSTRUCTIONS

Place jelly in mixer bowl; mix at low speed. Gradually add cold water, while mixing 1 minute or until water is absorbed. Blend in lemon juice (optional).

NOTE: 1/4 lemon A.P. will yield 1 1/2 tsp lemon juice.

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