Raspberry and blackcurrant jelly with a hint of tonka bean

Ingredients for 1 servings:

• 400 g raspberries, fresh or frozen
• 400 g currants
• 125 ml water
• 1 tsp tonka sugar
• 1 packet of vanilla sugar
• ½ lemon(s), juice
• 500 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with or without seeds

Rinse the raspberries and currants, place them in a saucepan, and boil with the water for about 5 minutes. Then pass the fruit through a sieve or a food mill. You’ll have 850 ml left over. Add the tonka sugar, vanilla sugar, and lemon juice, and cook with the preserving sugar according to the package instructions. Pour the jelly into jars while it’s still hot. This makes 4 to 5 jars, depending on the jar size. Notes: I always use a coarse sieve for straining. There will still be seeds, but very few. If that’s too many for you, you can press the mixture through a finer sieve again. If the seeds don’t bother you, you can make jam directly from the hulled fruit. Then adjust the amount accordingly, depending on the preserving sugar. I always use slightly less liquid than indicated on the preserving sugar package. This guarantees a firmer mixture. I would use a maximum of 1-2 teaspoons of tonka sugar. The flavor will intensify once the jelly has cooled.