John Myers
Raspberry Chocolate Jelly with Rum
The perfect raspberry chocolate jelly with rum recipe with a picture and simple step-by-step instructions.
- 1000 g Raspberries, frozen
- 1 tbsp Lemon juice
- 500 g Preserving sugar 2: 1
- 150 g Chocolate sprinkle flakes
- 3 tbsp Rum
- Put the frozen raspberries in a saucepan with about 150 ml of water and heat slowly while stirring frequently. Now pass the mixture through a fine sieve and dispose of the kernels
- Mix the raspberry fruit water with the preserving sugar and lemon juice and let it steep for an hour.
- Then put the mixture in a high saucepan and bring to the boil and let it boil until the gelling point is reached (skim the food if necessary). For the gelling test, place a few drops of the mixture on a chilled plate.
- Before filling, fold in the chocolate sprinkles and rum.
- Then immediately fill into prepared jars (jars should stand on a damp cloth, so you take the tension off the jar when the hot mass is poured in), put the lid on and leave it on the head for a good 5 minutes so that the jar draws vacuum. Then turn it over and cover it with a cloth and let it cool down slowly.
- 6th mass makes 5 glasses of 220 ml each.
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