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Raspberry jelly, grandma's style

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Ingredients for 4 servings:

  • 1 ¼ kg raspberries, fresh or frozen
  • 125 ml water
  • 800 ml juice
  • 1 pack of gelling agent
  • 1 kg sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the raspberries in a saucepan and mash with a potato masher. Add water and heat over high heat while stirring, but do not boil. Strain through a cheesecloth, collect the juice, and squeeze out the fruit after it has cooled. This should yield 800 ml of juice, adding more water if necessary. Pour the fruit juice into a saucepan, stir in the gelling agent, and bring to a rolling boil, stirring constantly. Stir in the sugar, bring back to a boil, and simmer gently for 1/2 minute (by the clock!) while stirring constantly. Remove the pan from the heat, skim off the jelly with a slotted spoon, and pour into twist-off jars while still hot.

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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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