Raspberry Chocolate Jelly with 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.