Homemade Blackberry Gelatin & Chilled Blackberry Parfaits - cooking recipe

Ingredients

6 cups fresh blackberries or 6 cups frozen blackberries
1 cup white grape juice
1 cup sugar
1/2 teaspoon freshly grated lemon zest
7 tablespoons white grape juice
5 teaspoons unflavored gelatin
Serving Option (Blackberry Parfaits)
3 cups blackberries
4 tablespoons sugar
sweetened vanilla whipped cream

Preparation

Puree blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much as possible. Discard solids remaining in strainer. Measure 3 cups puree (reserve any remaining puree for another use).
Stir 1 cup grape juice, sugar and lemon zest into blackberry puree.
Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heatuntil gelatin dissolves, about 1 minute (do not boil).
Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8x8x2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.
Variation: Blackberry Parfaits.
Mix 3 cup blackberries and 4 T sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup sweetened vanilla whipped cream over. Repeat layering. Top with a few more berries. Serve.