Raspberries thicken well for jelly themselves, but it takes time and patience. You can solve the problem easier, and add a little pectin. In addition, due to the reduction of cooking, more vitamins and nutrients are stored in the berry.
Step-by-step cooking recipe
Fill the raspberries with sugar in advance and leave for a couple of hours.
Boil it for 5-7 minutes after boiling and rub it through a sieve.
Let the juice cool down a little.
Mix the pectin and a couple more tablespoons of sugar, add to the juice and mix.
Bring the billet to a boil again, add citric acid, boil the jelly for 3-5 minutes and roll it into sterile jars.
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