In order for raspberry jelly to have a pleasant homogeneous texture, you will have to get rid of the bones. Of course, there is no question of deleting them manually – it is simply impossible. I tell you how to easily and quickly cope with the task.
Ingredients
- Raspberry - 1 kg
- Sugar - 800 g
- Orange peel - 1 tsp.
Step-by-step cooking recipe
Chop the raspberries with a blender, and then squeeze through a folded gauze in several layers.
Add sugar and zest to the raspberry juice, and bring to a boil.
Boil the jelly for about 15-20 minutes. If it does not thicken, add a couple of pinches of agar.
Roll the raspberry jelly into sterile jars.
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