Raspberry seedless jelly

35 min.
4 servings
Raspberry seedless jelly
Diana Taliun, stock.adobe.com
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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

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.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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