Raspberry Jelly

This jelly is great as a glaze for all your fruit tarts.  See recipe for Glazed StrawberryTtart with Fromage Frais.

 

For 3 pots : 1kg raspberries 600g sugar 1/2 sachet pectin

 

 

 

 

 

  

Préparation time: 30 min.
Cooking time: 10 min.
Setting time: 1 day.

1. Wash raspberries and cook gently in a large covered pan with ½ glass water.  Bring to the boil and cook for 5mins.  Frozen raspberries can also be used.
2. When the fruit is cooked, turn into a clean teatowel which you twist over a pan to extract the juice (approx 600gr – weigh the juice).
   
3. Weigh the same amount of sugar into another pan, take out 2 tsp which you add to the pectin.  Sprinkle this over the raspberry juice, mix and bring to the boil stirring continuously with a wooden spoon.
4. Add the rest of the sugar, mixing well and bring to the boil.  Cook fast for 3 mins.  Remove any scum or impurities at the end of this time using a slooted spoon or strainer.
5. Pour into previously sterilised pots.
6. The jelly will have set by the following day.

 

 
Use the same recipe for strawberries.

A recipe from Vitpris (Alsa)