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Jostaberry jelly

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Ingredients for 1 servings:

  • ¾ liter of juice (jostaberry juice), cold, freshly squeezed
  • 1 vanilla pod(s), pulp
  • 5 g citric acid
  • 1 kg gelling sugar, 1:1

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma Liese’s recipe for Frankfurter Kranz filling

Mix the cold jostaberry juice with the other ingredients and boil for 4 minutes according to the package instructions. Pour boiling hot into well-cleaned twist-off jars (boil the lids first!) and seal tightly. Turn upside down for 5 minutes. This jelly is especially suitable as a filling for Frankfurter Kranz (a German word for “Frankfurter Kranz”).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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