Raspberry jelly with fresh peppermint

Ingredients for 1 servings:

• 750 g raspberries, frozen or a little more fresh
• 100 g peppermint, fresh
• 700 ml sparkling wine, dry or semi-dry
• 1 ½ kg gelling sugar 2:1, depending on the amount of juice

Instructions

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

very fresh variant

Place frozen raspberries (still frozen) in a saucepan with about 250 ml of water and boil until thawed and almost broken down. Sort the fresh raspberries and then proceed as with frozen goods. Then press them through a sieve and collect the juice, removing any grains if possible. This will yield about 600 ml of raspberry juice. Pluck the peppermint leaves from the coarse stems and pour over about 400 ml of boiling water. Let it steep for a good hour. Pour the juice through a sieve again and squeeze the leaves well. Pour together the raspberry juice, peppermint juice, and sparkling wine. Measure everything beforehand so you can measure the exact amount of gelling sugar. I used 1500 ml, but I added 1200 g of 2:1 gelling sugar because one packet is only enough for about 700 ml of pure juice. Otherwise the jelly won’t set properly. So please check the instructions on the package. Combine the gelling sugar and juice in a large saucepan and slowly bring to a boil. Be careful, as the sparkling wine will create a lot of foam and will easily boil over. Skim off the foam and simmer for 4 minutes. Then pour into hot, rinsed twist-off jars and seal. Place on the lid and turn over again after 15 minutes. I poured the jelly through a small sieve again while pouring it into the jar to filter out every last grain. This yields about 7 jars of 250 ml each.