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Spicy raspberry jelly

updated

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Ingredients for 1 servings:

  • 750 ml raspberry juice, freshly squeezed
  • 1 kg gelling sugar, 1:1
  • ½ tsp cinnamon powder
  • ½ tsp clove powder
  • 1 pack of lemon peel, 9 g
  • 0.1 liter raspberry liqueur

Instructions

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

also for Christmas baking

Make juice from approximately 1.5 kg of raspberries, mix with the gelling sugar, cinnamon, cloves, and lemon zest, and bring to a boil while stirring. Boil gently for four minutes while stirring. Remove the pot from the heat, mix in the raspberry brandy, and pour into twist-off jars. Seal and turn upside down for about five minutes. This yields six 225 ml jars. Tip: The jelly is ideal for Linzer Torte and Christmas shortbread.

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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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